Scotch fillet is such an overlooked cut for a roast or, as Peter loves to cook it, in the Weber. It has a beautiful flavour, and is very tender, with just enough fat to make it succulent, but lean enough to not scare the fat shy. This is a big serve but any leftovers make perfect sandwiches or a beef salad.
| Servings | 6 |
| Preparation time | 5 mins |
| Cooking time | 90 mins |
INGREDIENTS
- For the beef:
- 2kg scotch fillet
- ½ cup butter, softened
- 1 teaspoon English mustard powder
- For the gravy
- 1 small pack porcini mushrooms, chopped
- 2 cups beef stock
- ½ cup red wine
- 2 tablespoons plain flour
- Salt and pepper
METHOD
- Preheat the oven to 180°C/160°C fan or barbeque kettle (Weber) to a medium setting. Pat the scotch fillet dry with a paper towel. Mix three-quarters of the butter with the mustard, thyme, and teaspoon of salt and freshly cracked pepper. Rub the scotch fillet with the butter mix and place it in a baking tray, in the oven, or in the indirect-heat area of the BBQ. Cook for 70-90 minutes or until the internal temperature reaches 60°C. Remove from heat, cover loosely with aluminium foil and rest for 20 minutes in a warm place.
- Meanwhile, make the gravy by gently simmering the porcini in the beef stock and red wine for 60 minutes or until reduced by two-thirds. Add any pan juices. Melt the remaining butter and add the flour, mixing well to form a roux. Add to the reduced stock, stirring constantly over medium heat for several minutes until thickened. Season to taste.
- Slice the beef thinly and served with roast vegetables and the porcini gravy.
