Produced to the highest standards in the world our Scotch filet is an Australian stand out.
To tackle everyday challenges, you need the right fuel. Our beef is packed with protein for strength, iron for energy and zinc for brainpower.
Our superior reputation has been built on consistent eating quality, reliability and integrity.
We are absolutely committed to providing our customers with the best Scotch fillet in Australia
From the farm to plate we deliver the most tender and tasty cuts every time.
Our customers know that the Kilcoy Pure is a symbol of quality they can trust.
800g Scotch fillet, 50g butter, 1 onion, thinly sliced, 1 1/2 tbsp paprika (combination of hot and sweet), 300g button mushrooms (halved or quartered), 3 tbsp olive oil, 1 T tomato paste, 300ml sour cream (light if preferred), salt and pepper, juice of half a lemon, fresh chopped parsley
Slice fillet into thin bite-sized strips
Place a deep pan on a medium heat, melt butter and fry onion until soft. Add paprika and cook for a couple of minutes, being careful not to let the onion brown.
Add mushrooms and cook for a further 3-5 minutes, remove contents and set aside.
Season beef with salt and pepper, return pan to heat, add half the olive oil and cook beef in two or three batches - you want to seal and caramelise the meat, not stew it.
Remove beef and set aside.
Return mushroom and onion mix to pan, pour in cream, bring to the boil and simmer for a minute until it starts to reduce. Return steak to pan with lemon juice and some parsley.
Serve with tagliatelle.