Scotch fillet

Ingredients

• 1 250 g Scotch fillet
• 1 tbs beef tallow (see blog on turning pure beef fat into tallow)
• 1 tbs butter
• Salt & pepper

Directions

1. Bring the steak to room temperature for a minimum of 30 minutes. Pat dry the steak and season generously on all sides with salt & pepper.
2. Heat a griddle or frying pan for 5 minutes or until smoking hot. Add the tallow, and place the steak in the pan. Cook for 2 minutes by gently pressing down on the steak to create a nice crust.
3. Turn the steak and add the butter, tilt the pan slightly and for 1.5 minutes baste the speak with the butter. Remove from the stove, cover and let rest for 5 minutes.
4. This recipe is for a medium rare steak. I removed the steak at 52C. The steak continues to cook whilst resting. If you prefer a rare, or well done steak adjust the time of cooking by following the below guide.
   
   Rare steak – remove at 48 C
   Medium rare – 52 C
   Medium – remove at 58 C
   Medium well – remove at 62 C
   Well done – remove at 68 C

Nutrition