Scotch Fillet Roast | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 1.5kg scotch fillet roast, tied
• 6 carrots, cut into batons
• 2 red onions, sliced into 1 cm-thick rings
• 1kg baby potatoes, quartered
• ¼ cup olive oil, divided
• salt & pepper
• 2 cups frozen peas, blanched
• 2 tbsp plain flour
• ¼ cup dry white wine
• 2 tsp grain mustard
• 1½–2 cups salt-reduced beef stock
• 2 tbsp parsley, chopped