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This Week's Specials

MB Cafe

MB Cafe

MB Cafe

Busy getting children off to school? Swing by The Meat Barn café on the way home from the school drop off and enjoy a quality takeaway coffee. We use reputable Mocopan coffee and constantly receive comments on the taste. There’s also loads of free parking!

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Gourmet Sausages

Gourmet Sausages

Gourmet Sausages

Throwing a snag on the barbie may be a popular pastime, but it’s The Meat Barn’s award-winning sausages that are adding a flavour delight to dinner tables across south-west Victoria.

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recipe of the week... MORE RECIPES

WHOLE ROASTED SCOTCH FILLET

INGREDIENTS

2KG WHOLE SCOTCH FILLET APPROX.
½ CUP OLIVE OIL (plus little extra for fry pan)
1/4 CUP RED WINE
1/4 CUP THYME ROUGHLY CHOPPED
5 GARLIC CLOVES BRUISED
1 TBSP. WHOLEGRAIN MUSTARD
1 TBSP. SEA SALT
1 TSP. FRESHLY CRACKED BLACK PEPPER


METHOD

1. Pre-heat a fan-forced oven to 100C.
2. Pre-heat large fry pan.
3. Pat dry the whole scotch fillet and place in fry pan quickly searing all surfaces.
4. Sit the beef in a large shallow baking dish.
5. Mix together - Olive Oil, Red wine, thyme, garlic, mustard, salt and pepper, then rub all over the fillet so that all sides are well coated.
6. Leave beef sitting at room temperature for 30 minutes.
7. Roast for 2 to 2 ½ hours for rare, or until cooked to your liking.
8. Remove from the oven allow resting for 15 minutes lightly covered with foil.

To serve, cut the fillet into even sized steaks or you can slice thinly and serve with the resting juices.