Harry's Scotch Fillet Steak Recipe

Some dishes deserve a wine that can stand proudly alongside them. Our RSW Shiraz is bold yet refined, layered with dark fruit, spice, and savoury depth – the perfect match for a beautifully cooked Scotch fillet finished with a glossy red wine jus.

This recipe, crafted by Harry’s Deli Head Chef, Taiaha Ngawiki, brings simple ingredients together in a way that feels truly special.

Perfectly paired with Wirra Wirra's 2022 RSW Shiraz. 

Ingredients

Scotch fillet 
Broccolini 
Citrus of choice

Red Wine Jus: 
2kg beef stock bones  
(available at most good butchers) 1 celery stalk, diced
1 carrot, diced
1 red onion, diced
1 bottle of quality red wine Bouquet garni  
(a bundle of fresh herbs like thyme, bay leaf, and parsley)
Water

*Tip: To make a sticky jus, 
add a handful of chicken wings for gelatine content. 

Pantry Items: 
Butter
Olive Oil 
Sea Salt

Method

Red Wine Jus

1.   Roast for flavour – Preheat the oven to 200°C. Spread the beef bones, celery, carrot, and onion in a roasting pan. Roast for 
   20 minutes or until golden brown.
   
   
2.  Deglaze with wine – Pour in the red wine and scrape up the caramelised bits from the pan. 
   
   
3. Simmer slowly – Transfer everything into a large pot, add enough water to just cover the contents, and drop in the bouquet garni. Simmer gently for 3–4 hours, topping up with water if needed. Stop at desired level of viscosity.
   
   
4.  Strain to perfection – Pass the liquid through a muslin cloth or coffee filter for a glossy, refined finish. *Tip: Make extra – jus keeps well in the fridge and freezes beautifully.

The Perfect Scotch Fillet: Tips from Taiaha

• Heat the pan until smoking – A heavy iron pan works best.
• Start with the fat – Render the fat cap first for extra flavour, then 
  add a splash of oil.
• Sear with confidence – Cook the first side for 3 minutes, season generously, then turn for another 3 minutes.
• Butter for richness – Add a knob of butter and baste for 
  a luxurious finish.
• Rest before serving – Let the steak rest for 10 minutes. For medium-rare, this method is perfect. For more doneness, finish in the oven for a few minutes before resting. 

Citrus-Dressed Broccolini

• Blanch broccolini in boiling water for 4 minutes until tender-crisp. Drain and dress with good olive oil, a sprinkle of sea salt, and a whisper of citrus zest.