Name: Whole roasted scotch fillet with crispy potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 1.5 kilogram baby beetroot, trimmed; 1 kilogram baby new potatoes; 8 clove garlic, unpeeled; 1/3 cup olive oil; 1.5 kilogram beef scotch fillet; 2 tablespoon fresh rosemary leaves; 1 tablespoon fresh thyme leaves; 500 gram baby spinach; Garlic cream sauce; 1 tablespoon olive oil; 2 shallots, chopped finely; 1/2 cup dry white wine; 1 tablespoon plain (all-purpose) flour; 300 millilitre pouring cream; 2 tablespoon dijon mustard; 2 tablespoon lemon juice; 2 tablespoon chopped fresh flat leaf parsley

Ingredients

1.5 kilogram baby beetroot, trimmed

1 kilogram baby new potatoes

8 clove garlic, unpeeled

1/3 cup olive oil

1.5 kilogram beef scotch fillet

2 tablespoon fresh rosemary leaves

1 tablespoon fresh thyme leaves

500 gram baby spinach

Garlic cream sauce

1 tablespoon olive oil

2 shallots, chopped finely

1/2 cup dry white wine

1 tablespoon plain (all-purpose) flour

300 millilitre pouring cream

2 tablespoon dijon mustard

2 tablespoon lemon juice

2 tablespoon chopped fresh flat leaf parsley

Method

Whole roasted beef fillet with crispy potatoes

1.Preheat oven to 200°C/400°F. Line two shallow medium baking dishes with baking paper.

2.Scrub beetroot; place in one dish. Place potatoes and garlic in second dish. Drizzle beetroot and potatoes with 1 tablespoon of oil each; toss to coat. Roast 20 minutes.

3.Meanwhile, tie kitchen string around beef at 3cm (1¼-inch) intervals. Heat 1 tablespoon of the remaining oil in a large frying pan over high heat; cook beef, turning, until browned all over. Season; scatter with herbs.

4.After 20 minutes of potato cooking time, remove garlic from dish. Place beef on potatoes; return to oven, cook with vegetables for further 40 minutes or until beef is done as desired. Transfer beef to a tray; cover, stand 10 minutes. Cover vegetables to keep warm.

5.Squeeze garlic from skins; discard skins. Reserve garlic for sauce.

6.Make garlic cream sauce.

7.Heat remaining oil in a wok or large frying pan over high heat; cook spinach 1 minute or until wilted. Season to taste.

8.Serve slices of beef with potatoes, beetroot, spinach and sauce.

Garlic cream sauce

9.Heat oil in a medium saucepan over medium-high heat; cook shallots, stirring, until soft. Add wine; bring to the boil.

10.Boil, uncovered, 3 minutes or until reduced by half. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in garlic puree, cream and mustard; stir until mixture boils and thickens. Stir in juice and parsley; season to taste.

This recipe is best made close to serving. If shallots are unavailable, substitute for 1 small brown onion. You can use eye fillet instead of scotch fillet, but allow a shorter cooking time because eye fillets are not as thick.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Whole roasted beef fillet with crispy potatoes

Garlic cream sauce

Related stories