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
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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Ingredients
Beef
750g Quality Mark beef eye fillet or scotch fillet
2 tsp prepared horseradish
2 tsp wholegrain mustard
2 tsp brown sugar
Mushroom sauce
1 onion
finely chopped
1 garlic clove
finely chopped
1 cup beef stock
1/2 cup sherry
4 Portobello mushrooms
chopped
220g Wattie’s Mushrooms in Butter Sauce
Roast potatoes
6 potatoes
i
peeled and roughly chopped
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
