Scotch Fillet with Rosemary & Smoked Garlic Butter

Published 2nd December, 2019

Cuisine: Australian   Serves: 4

Preparation: 30 Mins   Cooking: 15 Mins


  • 4 Barossa Fine Foods Scotch Fillet Steaks
  • Sea Salt
  • Cracked Black Pepper
  • Olive Oil
  • 250gm Salted Butter
  • 6 Cloves Smoked Garlic
  • Pinch of Sea Salt
  • ½ tsp Cracked Black Pepper
  • 1 tbls Rosemary Leaves, finely chopped


  1. Peel and finely chop the smoked garlic
  2. Allow the butter to soften (room temperature is perfect) Combine butter, smoked garlic, rosemary, sea salt & black pepper in a bowl. Mix ingredients together till combined & the butter is light & fluffy
  3. On a sheet of baking paper shape the butter into a log, roll up the paper and twist ends to secure. Refrigerate till the butter is firm.
  4. Brush the steaks with oil & sprinkle with sea salt and pepper. Preheat a char grill, BBQ or heavy based pan to very hot. Cook the steaks for 3-4 minutes on each side, depending on your desired degree of doneness, allow to rest before serving.
  5. Serve the steaks with slices of the rosemary & smoked garlic butter, roasted baby potatoes & green salad.


  1. This butter is also delicious with chicken & will keep in the refrigerator for 7 days or in the freezer for 2-3 months.