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Rosemary Scotch Fillet


This is best cooked the day before as it will slice easier.

1 1/2 kg scotch fillet of beef
1 tablespoon oil
6 rosemary sprigs
1 clove garlic, slivered

Brush meat with oil. Make shallow incisions in meat with a sharp knife and insert rosemary and garlic. Place meat on a rack in a baking dish, bake in a hot oven for about 1 hour or until cooked as desired. Allow to cool. Cover and refrigerate meat.

Serves 6.




STACKS, The Art of Vertical Food

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