1.Trim any excess fat from the scotch fillet. 2.Place into the marinade and ... 5.Bake at 200ºC or 160ºC fan-forced for 50-60 minutes. 6.Stand for 10 minutes before carving.
When buying steak, I often like to buy a larger piece of rump, sirloin or fillet, around 1kg. I then place it in a bowl, drizzle over 80-100ml of vegetable oil, add a couple of cloves of crushed ...