Budget “Chamois” Scotch Fillet Steak

So I tried to recreate this steak as best I could the next night – except using a self-cut bit from a big slab of scotch fillet that costs $10/kg (!).

I studied the cut of the Chamois and figgered which bits they’d cut off to leave that circular part without the straggler bits and did that – I even got the weight within 20g of theirs.

Not as neat and round as theirs, and in general the slab I cut it from was a lot more – sloppy – than the quality of the meat I got from Glenunga.

However it was a nice uniform thickness, and otherwise was ready for identical treatment.

So yeah, did exactly the same as the night before, so the most important part is how did it turn out…?

Looks and smells great, however the flavour of the smell isn’t *quite* as enticing, and the sponginess is much firmer than the Chamois – for a while during resting I was worried I’d massively overcooked it as it really felt like a medium-well steak…

Not to worry though, that certainly wasn’t the case.

Basically perfect. 😎

GF did a baked sweet pertehter this time, and a creamy mushroom sauce.

Well, the gf said is was probably as good as the previous night’s exploits, in fact she might have preferred the flavour of this one to the Chamois, however the Chamois was more tender and didn’t have as many “icky bits” that she cuts off (and I swoop upon).

For me the Chamois was definitely better than this budget version, but certainly not 420% better which the price would otherwise reflect. Put it this way – the budget version cost $2.50 each for all that meat, the same amount with the Chamois was about $11 bucks each.

For general every day eating this cheap stuff is just fine – but for impressing guests I would stump up for a high quality scotch, and the Chamois is an excellent cut to get the most out of a scotch.