Traditional Roast Beef with Veg & Red Wine Gravy

1 Whole Beef ‘Scotch Fillet’
Your choice of veggies – we used lots of onion, potatoes, parsnip, jap pumpkin and carrot.

1 cup Dry Red Wine
Pan juices
½ tblspn of Gravox (or a paste of water, flour, salt and pepper)

Heat the oven to 200° and place the Beef roast on a tray. Coat with the olive oil and cover with foil. Roast for ½ an hour every 500 grams and remove the foil to brown off the beef for approx. 15 minutes. Meanwhile prepare the veg and bake in an oven tray for 45 minutes to an hour stirring half way through until cooked through and caramelised. For the gravy, heat the stock and pan juices to a gentle simmer and make a thin paste of the gravox with a little water. Drizzle this into the hot stock whisking the entire time. Continue whisking until the mixture thickens. 

Serves: Number of servings depends on the size of the scotch fillet roast, but allow 250gm per person.

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