Ingredients: 1.5 kg scotch fillet, rib eye or rump
1T seed mustard
Handful of fresh thyme and oregano sprigs
2 bay leaves
Salt/pepper to season
Olive oil, to baste meat
Method: Preheat oven to 200 C.
Brush meat lightly with olive oil, and season well with salt and pepper. Spread the mustard over roast.
Put the meat on a rack in a roasting dish. Add ½ cup water to base of dish. Arrange herbs on meat.
Roast for 60 minutes (rare), 75 minutes (medium) or 90 minutes (well-done). For accuracy, use a meat thermometer. Inner temperature should reach 55 – 60 C for rare, 65 – 70 C for medium and over 75 C for well-done.
Remove the beef from the pan, cover with alfoil and allow to rest for 20 minutes before serving with vegetables or salad.
While meat is resting, you can make an easy and delicious pan gravy. Simply place the roasting dish on the stove top, add 1 cup of beef stock and bring to the boil. Cook until the liquid reduces enough to give a thin sauce, then add 1T butter and any juices from the resting meat. Stir to combine and you’re done!