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What is a good recipe using Scotch fillet/ribeye?
A beef Scotch fillet is a term used in Australia for the beef cut labeled ribeye or Delmonico steak in the US. A beef chuck eye fillet can also be labeled as a Scotch tender fillet, and this is one of the more tender cuts from the chuck section. So, either of these steaks can be cooked by broiling, grilling, or skillet cooking. I’ve included a recipe below.
Ribeyes with Chipotle Butter
Makes: 4 servings
1/4 cup butter, softened
1 Tbsp.ablespoon finely chopped shallots
2 teaspoons snipped fresh basil or cilantro
1-1/2 teaspoon lime juice
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon olive oil
1/4 teaspoon adobo sauce (from canned chipotle pepper in adobo sauce)
4 8- to 10-ounce beef ribeye steaks, cut 1 inch thick
Fresh basil or cilantro sprigs
1. For chipotle butter, in a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
2. In another small bowl stir together cumin, paprika, salt, and pepper. Stir in oil and adobo sauce until a paste forms. Spread mixture over both sides of steaks.
3. Grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium doneness (160 degree F). Serve steaks with chipotle butter and garnish with herb sprigs and lime wedges. Makes 4 servings.
Nutrition Facts per serving: 416 cal., 27 g total fat (12 g sat. fat), 118 mg chol., 519 mg sodium, 2 g carb., 1 g dietary fiber, 40 g protein.
Daily values: 17 % vit. A, 4 % vit. C, 3 % calcium, 19 % iron.
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