Scotch Fillet and Porcini Gravy – Peter Bouchier
Scotch fillet is such an overlooked cut for a roast or, as Peter loves to cook it, in the Weber. It has a beautiful flavour, and is very tender, with just enough fat to make it succulent, but lean...
Ingredients
- For the beef:
- 2kg scotch fillet
- ½ cup butter, softened
- 1 teaspoon English mustard powder
- For the gravy
- 1 small pack porcini mushrooms, chopped
- 2 cups beef stock
- ½ cup red wine
- 2 tablespoons plain flour
- Salt and pepper
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