Preheat the oven to 100C fan-forced. Line a large baking tray with paper. Pat the fillet dry and remove any excess fat. Place on the tray. Combine the oil, four cloves garlic grated, mustard, salt, ...

Australian Gourmet Traveller recipe for grilled aged Scotch fillet with zhoug butter and tahini cream by Mr Carsisi in Melbourne. To request a recipe, write to Fare Exchange, Australian Gourmet ...

Combine spices and sea salt and rub this all over lamb fillet. Chill, covered, for about 4 hours. Heat oil in a large frying pan over a medium heat and fry lamb fillet for about 12-15 minutes (for ...

I used top-of-the-saddle fillets for this but you could also use lamb-pencil fillets, found under the saddle, which offer great value. Just cook them for slightly less time – 2-3 minutes on each side ...