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Roast Scotch Fillet of Beef with Mushroom Sauce & Roast Potatoes

Tasty Scotch Fillet with Portobello Mushrooms

6

Serves

15 mins

Prep Time

50 mins

Cook Time

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High Iron

Low Sodium

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Lamb,

Roasts,

Ingredients

Beef

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750g Quality Mark beef eye fillet or scotch fillet

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2 tsp horseradish cream

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2 tsp wholegrain mustard

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2 tsp brown sugar

Mushroom sauce

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1, peeled and finely chopped onion

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1 tsp, minced garlic clove

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1 cup beef stock

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1/2 cup sherry

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4, chopped portobello mushrooms

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220g Wattie’s Mushrooms in Butter Sauce

Roast potatoes

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6 Potatoes

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2-4 tbsp olive oil

Method

To Roast Beef

To Make Sauce

To Roast Potatoes

1

Brown the Scotch fillet on all sides in a dash of oil in a hot frying pan.

2

Transfer to a chopping board.

3

Mix together the horseradish cream, mustard and brown sugar and spread this mixture on the top and sides of the meat.

4

Place on a foil-lined baking tray.

5

Place in 220°C oven and then turn down immediately to 200°C and roast for 40 minutes.

6

Set aside to rest for 10 minutes before carving and serving with Mushroom sauce, Roast Potatoes and freshly steamed vegetables.

More info

Nutrition Information per Serving (412g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1792 (428)kJ

Protein

29.3g

Total Fat

20.3g

Saturated Fat

5.7g

Carbs

24.4g

Sugars

6.2g

Sodium

250mg

Iron*

2.9mg

* Percentage of recommended daily intake (Aust/NZ)

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