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Roast scotch fillet of beef with mushroom sauce and roast potatoes

A roast scotch fillet for sharing with friends

6

Serves

15 mins

Prep Time

50 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

A winning combination of roast beef with a simple mushroom sauce. What could be better for Sunday lunch with friends?

A winning combination of roast beef with a simple mushroom sauce. What could be better for Sunday lunch with friends?

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High Iron

Low Sodium

Ingredients

Beef

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750g Quality Mark beef eye fillet or scotch fillet

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2 tsp prepared horseradish

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2 tsp wholegrain mustard

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2 tsp brown sugar

Mushroom sauce

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1 onion

finely chopped

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1 garlic clove

finely chopped

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1 cup beef stock

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1/2 cup sherry

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4 Portobello mushrooms

chopped

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220g Wattie’s Mushrooms in Butter Sauce

Roast potatoes

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6 potatoes

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peeled and roughly chopped

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2-4 Tbsp olive oil

Method

To Roast Beef

To Make Sauce

To Roast Potatoes

1

Brown the Scotch fillet on all sides in a dash of oil in a hot frying pan.

2

Transfer to a chopping board.

3

Mix together the horseradish cream, mustard and brown sugar and spread this mixture on the top and sides of the meat.

4

Place on a foil-lined baking tray.

5

Place in 220°C oven and then turn down immediately to 200°C and roast for 40 minutes.

6

Set aside to rest for 10 minutes before carving and serving with Mushroom sauce, Roast Potatoes and freshly steamed vegetables.

Nutrition Information per Serving (412g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

1792kJ (428 kcal)

Protein

29.3g

Total Fat

20.3g

Saturated Fat

5.7g

Carbs

24.4g

Dietary Fibre

g

Sodium

250mg

Iron

2.9mg

Zinc

5.4mg

Vitamin B12

1.9µg