Grilled Scotch Fillet with Pickled Red Onions & Pistachio Pesto

Published 4th March, 2020

Cuisine: Australian   Serves: 4

Preparation: 1 Hr 30 Mins   Cooking: 10 Mins


  • 4 Barossa Fine Foods MSA Graded Scotch Fillet
  • Sea Salt
  • Black Pepper
  • Olive Oil
  • 1 Bunch Watercress
  • Pistachio Pesto
  • Pickled Red Onions


  • 30gm Parmesan, grated
  • ½ Cup Pistachios
  • 2 Cloves Garlic
  • Sea Salt
  • Black Pepper
  • 1 ½ Cups Olive Oil Flat Leaf Parsley, roughly chopped
  • ½ Cup Olive Oil


  • 1 Cup Apple Cider Vinegar
  • 2 tbls Sugar
  • 2 ½ tsp Sea Salt
  • 2 Red Onions


  1. Season the Scotch fillets with sea salt & black pepper, drizzle with olive oil.
  2. Heat a heavy based grill pan over a high heat or a barbecue, cook the Scotch fillets for 3 minutes on each side (for medium rare) Rove from the pan and allow to rest for 5 minutes before serving.
  3. Serve with the pickled red onions, pistachio pesto and watercress leaves.


  1. In the bowl of a food processor, process the parmesan, pistachios, garlic & flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper. Store in the fridge in a sterilised jar.


  1. Place the apple cider vinegar, sugar and sea salt into a bowl, whisk all ingredients together until the sugar and salt have dissolved.
  2. Slice the red onions and place in a sterilised jar, pour over the vinegar mixture and allow to sit at room temperature for one hour. Place in the fridge until required.