For a special occasion or a Sunday roast done differently, our scotch fillet holds up beautifully to a whole roasting method, served with golden, crispy potatoes on the side.
1.5 kilogram baby beetroot, trimmed
1 kilogram baby new potatoes
8 clove garlic, unpeeled
1/3 cup olive oil
1.5 kilogram beef scotch fillet
2 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
500 gram baby spinach
Garlic cream sauce
1 tablespoon olive oil
2 shallots, chopped finely
1/2 cup dry white wine
1 tablespoon plain (all-purpose) flour
300 millilitre pouring cream
2 tablespoon dijon mustard
2 tablespoon lemon juice
2 tablespoon chopped fresh flat leaf parsley
Recipe inspiration: Whole Roasted Scotch Fillet with Crispy Potatoes (Women’s Weekly Food)
