1 whole yearling scotch fillet beef roast (unsliced) Approx 2 kg
Knob of melted butter
Salt and pepper to taste
Gravox powder or your own brown gravy
Splash of cream
½ cup sliced swiss brown mushrooms
Mixed veggies of your choice chopped and tossed in oil with salt and pepper
Rub the whole roast with the butter, pepper and salt and seal in an oven bag. Roast in a 150 degree oven for 1 ¾ hours. (Cook your veggies as per normal at this time. They will take slightly longer because of the lower temperature. When the meat is removed crank up the oven to 220 to brown off the veggies).
Rest the meat in the bag for 20 minutes. Meanwhile in a medium sized pot, sauté the chopped mushrooms in a dab of butter till tender. Open the roast bag and add the roast juices to the mushrooms. Make your gravy with the gravox, mix, (or your own gravy base with beef stock and plain flour and water) whisked into the mushroom liquid till slightly thickened. Turn off heat and stir through the splash of cream. Slice your beef, serve with the veggies and your gravy
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