Barbecued Scotch Fillet

    24 minutes

    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.

    220 people made this

    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

    Preparation:10min  ›  Cook:14min  ›  Ready in:24min 

    1. Prepare barbecue using charcoal briquettes stacked 2 to 3 deep. Season the steaks on both sides with steak seasoning.
    2. 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.
    3. 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.
    4. 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.
    5. To serve, place steaks onto plates. Top with bacon, then blue cheese and then the vegetables. Serve immediately.

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    Reviews in English (196)


    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)