Frozen Beef Scotch Fillet Steak

It is regarded as the second most tender cut out of all the steaks. The scotch has a bit more marbling than the eye fillet and contains a strip of fat running through it, adding to its beautiful flavor and helping keep the steak succulent and juicy when cooking it. Best cooked on a hot plate, seared both sides, and put on a low heat for 3-5 minutes.

Weights are approximated.