Mediterranean Scotch Fillet with Red Wine Jus

20 minutes + 1 hour Serves 6-8


  • 1.5 kg whole scotch fillet
  • 270 g jar char-grilled capsicums, drained, thickly sliced
  • 100 g bocconcini cheese, sliced
  • 1/2 cup fresh basil leaves
  • 2 Tbsp pine nuts
  • 1/4 cup dijon mustard
  • 3 cups red wine
  • 1 cup water
  • 2 cups beef stock
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1. Preheat oven to 200°C (180°C fan-forced).

2. Butterfly scotch fillet and fill with capsicum, bocconcini, basil and pine nuts. Roll up tightly, securing with kitchen string.

3. Place beef on a wire rack in a baking dish. Rub all over with mustard. Pour wine and water into dish.

4. Bake for 40-45 minutes until cooked to taste. Rest, covered, for 10 minutes before carving.

5. To make the red wine jus, strain pan juices into a medium pan with stock and wine. Bring to the boil. Reduce heat and simmer for 10-15 minutes until reduced by half and thickened slightly.


For rare: cook 15-20 minutes for every 500g.

For medium: 25 minutes for every 500g.

For well done: 30 minutes for every 500g

* Check your store is Gluten free