INGREDIENTS: - 650g piece beef scotch fillet, trimmed - 1 1/2 cups fresh herbs (such as parsley, thyme and rosemary), finely chopped - 3 teaspoons horseraddish cream - 3 garlic cloves, crushed - 2 tablespoons olive oil - 1 large brown onion, halved thinly sliced - 300g button mushrooms, trimmed, halved - mash potato and steamed broccolini, to serve INSTRUCTIONS: Preheat oven to 220'c. Place beef in a lightly greased roasting pan. Combine herbs, horseradish cream, garlic and 1 tablespoon of oil in a bowl. Season with salt and pepper. Brush herb mixture over the top and sides of beef. Roast for 15 minutes. Place onions and mushrooms around beef. Drizzle over remaining oil. Reduce oven to 200'c. Roast for a further 15 minutes for medium beef or until cooked to your liking. Remove from oven. Cover with foil and stand for 10 minutes. Thinly slice beef. Place on plates and top with mushroom and onions. Serve with mash and steamed broccolini. (Source: Australia's Super Food Ideas June 2007)
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