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+5
Barbecued Scotch Fillet
A very simple recipe for steak and a flavourful sauce based on bacon drippings. Serve this with some sourdough rolls and a full bodied red wine.
Ingredients
Serves: 2
- 2 Scotch fillet steaks, cut 2cm thick
- 1 teaspoon steak seasoning
- 3 thick slices bacon
- 2 teaspoons butter
- 1/4 teaspoon Worcestershire sauce
- 3/4 teaspoon Dijon mustard
- 1/2 cup thinly sliced red capsicum
- 250g small mushrooms, quartered
- 2 tablespoons crumbled blue cheese
Directions
Preparation:10min ›
Cook:14min ›
Ready in:24min
- Prepare barbecue using charcoal briquettes stacked 2 to 3 deep. Season the steaks on both sides with steak seasoning.
- While the charcoal heats up fry the bacon in a frypan over medium-high heat until crisp. Remove from the frypan and drain on paper towels. Leave grease in the pan.
- When the charcoal is covered with gray ashes put the steaks on the barbecue. Cook for 12 minutes, turning once, or to your desired degree of doneness.
- While the steaks are cooking stir the butter, Worcestershire sauce and mustard into the bacon grease. Cook and stir over medium-high heat until butter has melted. Add the red capsicum and mushrooms; cook and stir until tender.
- To serve, place steaks onto plates. Top with bacon, then blue cheese and then the vegetables. Serve immediately.
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Reviews and Ratings
Global Ratings:
(232)
Reviews in English (173)
Great recipe! We didn't have any peppers or mushrooms so I took the advice of another reviewer and substituted onions. I caramelized them in the pan I used for the bacon and the worchesterschire/dijon gave them an almost onion-ring flavor. It was too cold to grill, so I ended up cooking the steaks in the same pan with the onions and just piled them up on top. The blue cheese gave this recipe a nice touch of flair. As we were eating dinner, my husband said, "The website called this dish 'Men Love this Steak.' Well, they were right." Mission accomplished. - 06 Nov 2008 (Review from Allrecipes USA and Canada)
Another new favorite for the boyfriend. For the most part I followed the recipe. Instead of steak seasoning, I just rubbed in some salt, pepper, garlic, and basil into the steaks. I knew the sauce was going to have a strong flavor and I didn't want the steak seasoning to compete. Due to the freezing temps outside, I cooked the steaks inside in the bacon fat leftover from the frying. When the steaks were done, I removed them (kept them warm in the oven) and sautéed some onions (don't like mushrooms) in the bacon fat/steak juices. I proceeded to make the sauce as specified. Though I forgot to add the butter, the sauce didn't seem to miss it. This recipe is a definite keeper. - 19 Jan 2009 (Review from Allrecipes USA and Canada)
They most certainly do! Aside from being a *little* more liberal with the dijon and worcestshire, I followed this recipe exactly. Thanks for the recipe, KLEVEAR, it's a hit! - 30 Apr 2008 (Review from Allrecipes USA and Canada)
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