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Herbed Roast Scotch Fillet

Peter Timbs Meats

Herbed Roast Scotch Fillet

Ingredients

  • 2 kilogram piece Scotch fillet of Quality Mark beef
  • 1 teaspoon freshly ground black pepper
  • 4-6 large stems rosemary
  • 1-2 bunches fresh sage

Homemade Horseradish Cream

  • 300ml bottle cream, well chilled
  • ¼ cup grated fresh horseradish
  • 1½-2 tablespoons lemon juice
  • 2 tablespoons sugar
  • juices from the roast beef

Method

Preheat the oven to 200ºC. Line a baking tray with foil or baking paper.

Remove the beef from the refrigerator 1 hour before roasting. Keep well-covered. All meats especially larger pieces for roasting will cook better if cooked from room temperature and not directly from the refrigerator.

Place the beef on the prepared tray.

Season the beef with pepper and if wished a little salt. Place the herbs on top and secure with string or twine – but not a plastic twine as it will melt!

Roast in the preheated oven for 1¼ hours. This should give you medium-rare to medium. Best results will be gained by testing with a meat thermometer.

Stand the roast for 15 minutes before carving into thin slices. Reserve any meat juices for the horseradish cream.

Homemade Horseradish Cream

Whip the cream softly. Stir in the horseradish, lemon juice and sugar. Cover and refrigerate until required. The cream can be made a few hours in advance. Before serving, stir in any reserved beef juices. These add flavour and colour to the cream.
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