The cooking time for scotch fillet depends on the method and desired doneness:
- For a whole scotch fillet roast, cook in the oven at 220°C initially, then reduce to 200°C and cook:
- Rare: 15-20 minutes per 500g, target internal temp 50°C
- Medium: 20-25 minutes per 500g, target internal temp 60°C
- Well done: 25-30 minutes per 500g, target internal temp 70°C
Then rest for at least 20 minutes covered loosely with foil after cooking.
- For scotch fillet steaks about 2cm thick, pan-fry or grill:
- Medium-rare: about 4-7 minutes per side, or about 2 minutes per side for a hotter pan sear, plus rest for around 4-10 minutes
- Cooking to an internal temperature around 54-55°C is ideal for medium-rare
- Butter, garlic, and herbs can be added in the last minute cooking for added flavor; rest the steak after cooking to retain juices.
Summary:
- Whole roast: 15-30 min per 500g depending on doneness
- Steak (2cm thick): 2-7 min per side depending on doneness
- Always rest the meat after cooking for best juiciness and flavor retention.
Use a meat thermometer for best precision.
