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+ servings

Scotch Fillet, Wedges & Blackberry Jus

restaurant quality you can make at home!
Course Dinner, Main Course
Cuisine Australian, Worldwide
Keyword blackberry sauce, grilled rib eye, scotch fillet, spicy potato wedges
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 697kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • Measuring utensils
  • saucepan
  • whisk
  • baking tray
  • mixing bowl
  • BBQ
  • sieve


  • 4 scotch fillet approx. 200-250g each
  • 1 tbsp olive oil
  • salt


  • 1 kg potatoes 3 large
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp cayenne

Blackberry Jus

  • 100 g blackberries
  • 1/2 brown onion
  • 1 garlic
  • 300 ml beef stock
  • 250 ml red wine
  • 25 g butter & extra knob
  • 1 tsp black pepper
  • 2 sprigs thyme


  • Remove your steak from the fridge, season generously and allow to come to temperature


  • Clean the potatoes and cut into wedges (eighths or sixths depending upon potato size)
  • Mix the rub ingredients together, coat the potatoes in oil and rub seasoning
  • Roast the potatoes on a lined baking tray @ 200c for 40 minutes turning once


  • Dice the onion, smash the garlic & fry on low to medium heat in saucepan with 25g butter approx. 3 minutes
  • Add wine, thyme, berries and black pepper and on medium heat reduce by half
  • Add beef stock, reduce the heat slightly and cook for a further 10-15 minutes
  • Strain and whisk in a knob of butter before serving – this will give the sauce a beautiful glossy sheen


  • Drizzle in a little olive oil and cook on the BBQ @ 300c for 2 minutes per side or until internal temperature is 52-54c
  • Remove and rest on a wire rack for minimum 5 minutes before serving *see tips*



  • when sprinkling the rub on the wedges don’t just chuck it all in, sprinkle it on top and mix together and sprinkle more on top. This way they coat the potatoes evenly
  • cut the potatoes to similar sized pieces for even cooking • Resting the steak is just as important as the cooking of it – this allows the juices to redistribute and ends up with a juicer steak that won’t leak all over the plate
  • rest your meat on a wire rack to allow air to circulate. If you rest it on a plate the heat on the plate will continue to cook the steak
  • the sauce can be made in advance and heated to order. Add the butter at the end when reheating it


Calories: 697kcal | Carbohydrates: 8g | Protein: 48g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 138mg | Sodium: 920mg | Potassium: 937mg | Fiber: 2g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 5mg