1 whole Beef Scotch Fillet
Salt & pepper
1 teaspoon butter
1 teaspoon olive oil
250gm Portobello mushrooms sliced
125gm Field mushrooms sliced
200ml thickened cream
20ml Brandy (optional)
Salt and pepper to season
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 220° and rub the rump all over with oil and sprinkle generously with salt and pepper. Place in a baking dish and roast for 30 minutes before reducing the temperature to 180°. The total cooking time will need to be 30 minutes per 500gm of beef. Once your roast has cooked for the necessary time, remove from the oven, cover with foil and place aside to rest for 30 minutes. Carve and serve with roasted vegetables.
Heat oil and butter in medium saucepan over medium heat. Add sliced mushrooms stirring till lightly brown, reduce heat, add brandy if using cook off for 5 minutes. Add cream, salt and pepper and bring to boil. Reduce heat stirring until sauce starts to reduce and thickens. Remove from heat and serve with your favourite
Serves: Number of servings depends on the size of the rump roast, but allow 250gm per person.
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