Ingredients
Beef
750g Quality Mark beef eye fillet or scotch fillet
2 tsp prepared horseradish
2 tsp wholegrain mustard
2 tsp brown sugar
Mushroom sauce
1 onion
finely chopped
1 garlic clove
finely chopped
1 cup beef stock
1/2 cup sherry
4 Portobello mushrooms
chopped
220g Wattie’s Mushrooms in Butter Sauce
Roast potatoes
6 potatoes
i
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.
Nutrition Information per Serving (412g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1792 kJ (428 kcal)
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)
