Dinner ideas

Whole roasted scotch fillet with crispy potatoes

This whole scotch fillet roast is delicious served with a delicious garlic cream sauce and crispy potatoes for a tasty family Sunday dinner.
whole roasted scotch fillet
1H 20M
1H 40M


Garlic cream sauce


Whole roasted beef fillet with crispy potatoes

1.Preheat oven to 200°C/400°F. Line two shallow medium baking dishes with baking paper.
2.Scrub beetroot; place in one dish. Place potatoes and garlic in second dish. Drizzle beetroot and potatoes with 1 tablespoon of oil each; toss to coat. Roast 20 minutes.
3.Meanwhile, tie kitchen string around beef at 3cm (1¼-inch) intervals. Heat 1 tablespoon of the remaining oil in a large frying pan over high heat; cook beef, turning, until browned all over. Season; scatter with herbs.
4.After 20 minutes of potato cooking time, remove garlic from dish. Place beef on potatoes; return to oven, cook with vegetables for further 40 minutes or until beef is done as desired. Transfer beef to a tray; cover, stand 10 minutes. Cover vegetables to keep warm.
5.Squeeze garlic from skins; discard skins. Reserve garlic for sauce.
6.Make garlic cream sauce.
7.Heat remaining oil in a wok or large frying pan over high heat; cook spinach 1 minute or until wilted. Season to taste.
8.Serve slices of beef with potatoes, beetroot, spinach and sauce.

Garlic cream sauce

9.Heat oil in a medium saucepan over medium-high heat; cook shallots, stirring, until soft. Add wine; bring to the boil.
10.Boil, uncovered, 3 minutes or until reduced by half. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in garlic puree, cream and mustard; stir until mixture boils and thickens. Stir in juice and parsley; season to taste.

This recipe is best made close to serving. If shallots are unavailable, substitute for 1 small brown onion. You can use eye fillet instead of scotch fillet, but allow a shorter cooking time because eye fillets are not as thick.


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