2 kg scotch fillet
2 garlic cloves cut into slivers
2 tbsp wholegrain mustard
2 tbsp olive oil
4 thyme sprigs
1 kg potatoes roasted
500 g pumpkin roasted
500 g Dutch carrots roasted
Redcurrant jelly gravy
1 cup red wine (250 ml)
1.5 cups beef stock (375 ml)
2 tbsp redcurrant jelly or cranberry jam
2 tsp cornflour
1 tbsp cold water
- Tie beef with individual pieces of string at 5cm intervals. Using a knife, pierce 3cm-deep slits in the beef at regular intervals over the top. Insert garlic into slits.
- Season with salt and pepper. Rub combined mustard and oil over beef. Place two sprigs thyme each on top and underneath beef, under the string. Place beef in a large roasting pan.
- Cook in a moderate oven (180C) for 1 hour, 15 minutes for medium-rare, or until cooked to your liking. Use a meat thermometer to test for accuracy (55-60C for rare, 65-70C for medium and 75C for well-done).
- Transfer to a plate, cover to rest. Remove excess oil from pan.
- To make gravy, place pan over a high heat. Add wine. Bring to the boil, scraping base of pan using a wooden spoon. Simmer until reduced by half. Add stock and jelly, stirring, until jelly is dissolved. Simmer for 5 minutes. Stir in cornflour blended with water. Bring to the boil, stirring, until slightly thickened.
Using a sharp knife, slice beef against the grain. Serve with gravy and roast vegetables.