Roast Scotch Fillet of Beef with Mushroom Sauce & Roast Potatoes
Tasty Scotch Fillet with Portobello Mushrooms
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750g Quality Mark beef eye fillet or scotch fillet
2 tsp horseradish cream
2 tsp wholegrain mustard
2 tsp brown sugar
1, peeled and finely chopped onion
1 tsp, minced garlic clove
1 cup beef stock
1/2 cup sherry
4, chopped portobello mushrooms
220g Wattie’s Mushrooms in Butter Sauce
2-4 tbsp olive oil
To Roast Beef
To Make Sauce
To Roast Potatoes
Brown the Scotch fillet on all sides in a dash of oil in a hot frying pan.
Transfer to a chopping board.
Mix together the horseradish cream, mustard and brown sugar and spread this mixture on the top and sides of the meat.
Place on a foil-lined baking tray.
Place in 220°C oven and then turn down immediately to 200°C and roast for 40 minutes.
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)