Scotch Fillet Roast | Australian Beef - Recipes, Cooking Tips and More
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Cooking tools:
- Instant-read thermometer
- Carving knife
- Carving fork
- Roasting pan
- Heavy-based skillet
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Whisk
- Slotted spoon
- Fork
- Cutting board
- Aluminum foil
- Kitchen towel
- Serving platter
- Measuring cup
- Measuring spoon
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
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