2 kg whole beef scotch fillet
2 tbsp olive oil (40 ml)
¼ cup dijon mustard (60 ml)
1 tbsp grain mustard plus extra to serve
1 tsp salt
2 tsp cracked black pepper
2 tbsp plain flour
½ cup dry red wine (125 ml)
2 cups beef stock (500 ml)
1 kg potatoes mashed to serve
3 bunches fresh asparagus steamed to serve
½ bunch fresh thyme to garnish
- Tie beef with kitchen string at 5cm intervals. Rub with half the oil.
- Heat a large, non-stick, flameproof roasting pan over a high heat. Add beef. Cook, turning for 3 minutes, or until browned all over. Remove from heat. Cool slightly.
- Combine remaining oil, mustards, salt and pepper in a bowl. Rub over beef.
- Cook in a moderate oven (180C) for 1 hour and 10 minutes, or until cooked to your liking. Transfer beef to a serving plate. Rest, loosely covered with foil, for 15 minutes.
- Meanwhile, to make gravy, place same roasting pan over a medium to high heat. Add flour. Cook, stirring, for about 1 minute, or until browned. Whisk in wine until smooth. Bring to boil. Whisk in stock. Return to boil. Gently boil for about 10 minutes, or until thickened. Strain.
- Remove and discard string from beef. Thickly slice. Serve with gravy, mashed potato, asparagus and extra mustard. Garnish with thyme.