• 70g (1/4 cup) Dijon mustard
  • 1/4 cup finely chopped fresh thyme
  • 2 tbs olive oil
  • Salt & freshly ground black pepper
  • 2kg-piece beef scotch fillet
  • 60g Butter
  • 2 tbs plain flour
  • dash of Worcestershire sauce
  • pinch of dried herbs
  • 1 tsp Vegemite
  • 1 beef stock cube
  • 700 ml cold water

Mix the Mustard, Thyme, Olive oil & Black pepper into a paste. Spread over the Beef. Place meat in an oven dish and cook for 1 1/2 hours at approx. 220C. Let stand for 15 minutes.

To make the gravy, melt butter in a saucepan, add Worcestershire sauce, herbs, Vegemite and stock cube. Mix. Add flour then add water slowly mixing all the time until thickened and smooth.

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