Beef Scotch Fillet with Asian Cabbage Slaw and Roast Pumpkin

Beef Scotch Fillet with Asian Cabbage Slaw and Roast Pumpkin

Ready in 25 minutesServes 1
This dish most recently appeared in My Own Bag on Sunday, February 12, 2017.

A classic Kiwi scotch fillet dish!



  • 150g peeled pumpkin, diced 1cm
  • 1 teaspoon sweet chilli sauce


  • 3 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 clove garlic, minced
  • ½ chilli, seeds removed and finely diced
  • Zest and juice of 1 lime


  • 150g beef scotch fillet (at room temperature)


  • ¼ cabbage
  • 1 carrot
  • ¼ red onion
  • 1 handful baby spinach leaves


  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
  2. Toss pumpkin with sweet chilli sauce and a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 15-18 minutes, until golden and cooked through.
  3. In a small bowl, add all Asian dressing ingredients and mix to combine. Set aside.
  4. While pumpkin is cooking, pat beef dry with paper towels and place in a shallow dish or bowl. Pour over half the Asian dressing and set aside to marinate for 5-10 minutes.
  5. Finely slice cabbage until you have 2 cups worth; peel and grate carrot; thinly slice red onion. Add to a medium bowl with spinach and remaining Asian dressing. Set aside.
  6. Heat a drizzle of oil in a small fry-pan on medium-high heat. Remove beef from marinade and pat dry with paper towels. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 2-3 minutes.
  7. Place Asian cabbage slaw and beef scotch fillet onto a plate and serve roasted pumpkin on the side.

Nutritional Information

Energy 1922 kj
459 kcal
Protein 47.4g
Carbohydrate 39.4g
Fat 13.5g