Marinated Beef Scotch Fillet

Description

Marinated Beef Scotch Fillet is made with premium grass-fed Angus beef, marinated in a rich blend of red wine and garlic. This premium cut delivers exceptional tenderness and deep, savoury flavour that's amplified by the aromatic marinade. Scotch fillet is known for its marbling, tenderness, and full-bodied beef flavour—one of the most prized cuts for steak lovers. The red wine and garlic marinade infuses the meat with complexity, adding layers of richness that caramelise beautifully when cooked over high heat. Whether you're firing up the BBQ or searing in a hot pan, this marinated steak delivers restaurant-quality results at home.Grass-fed Angus beef offers a clean, robust flavour with natural marbling that keeps the meat juicy and tender. The marinade has already done the work for you, so all that's left is to cook and enjoy.

Quick Facts

• Type/Cut: Scotch fillet (premium steak cut)
• Key features: Grass-fed Angus beef, marinated in red wine and garlic
• Best for: Grilling, pan-searing, special occasions, steak dinners
• Flavour/texture: Rich, tender, well-marbled beef with savoury red wine and garlic notes
• Prep notes: Pre-marinated, ready to cook

🔥 Why You'll Love It:

✅ Premium grass-fed Angus – Exceptional quality beef with natural marbling and full flavour
✅ Already marinated – Red wine and garlic marinade adds depth and saves you prep time
✅ Scotch fillet cut – One of the most tender and flavourful steak cuts available
✅ Restaurant-quality at home – Delivers steakhouse results with minimal effort
✅ Versatile cooking – Perfect for BBQ, grill pan, or cast-iron searingCooking Tips:

• Bring to room temperature: Remove from the fridge 20–30 minutes before cooking for even results
• High-heat searing: Preheat your BBQ or pan to high, sear for 3–4 minutes per side for medium-rare, adjusting for your preferred doneness
• Don't move it too much: Let the steak sit undisturbed to develop a beautiful crust
• Use a meat thermometer: Aim for 55–57°C for medium-rare, 60–63°C for medium
• Rest is essential: Let the steak rest for 5–7 minutes after cooking to lock in the juices
• Finish with butter: Add a knob of butter in the final minute of cooking for extra richness

Serving Ideas:

• Serve with crispy chips, a fresh garden salad, and a dollop of garlic aioli or peppercorn sauce for a classic steakhouse meal
• Pair with roasted vegetables, creamy mashed potato, and a drizzle of red wine jus for an elevated dinner
• Slice thinly and serve over a rocket salad with shaved parmesan, balsamic glaze, and cherry tomatoes for a lighter option

Add Marinated Beef Scotch Fillet to your next order and enjoy premium grass-fed Angus with bold red wine and garlic flavour, ready to cook.