Our Scotch fillet is from award-winning Riverine beef. The beef is raised in the lush, temperate Riverine region. It is produced from carefully selected cattle that are raised on natural pastures and then finished on a balanced diet of cereal grains. This grain diet creates beef with rich flavour and even marbling. Underpinned by the Meat Standards Australia (MSA) grading system, experience exceptional quality, every time.
To complement this amazing cut of beef, Chef Sebastien developed a beautiful & traditional mushroom sauce.
Preparation, cooking and serving instructions
Frozen product. To defrost, put in the fridge for 24 hours. Defrost separately the meat and the sauce. Once defrosted, cook, and consume within 48 hours.
Take the marinated meat out of the bag. Do not use the sauce yet. It is recommended to bring the meat back to room temperature before grilling them.
Heat up the bbq and cook the meat for 2 min on both sides for medium rare. Put the meat aside and let it rest for 10 minutes. In the meantime, heat up a pan and pour the sauce into the pan, stir for a couple of minutes. Pour the sauce on the rested meat, and serve.