Mustard Scotch Fillet Roast, carved and served cold, is a Hagen family favourite and always a part of our Christmas lunch spread. It’s best cooked medium rare and sliced thinly. As we are serving it cold, you could cook it the night before to help free up all important oven space. We’ve paired it up with a cracking Summer Tomato Panzanella salad. Yum!
2 tsps of Mustard Seeds 2 tsps of Sea Salt Flakes 2 tsps of Cracked Pepper 1 tbsp of Thyme, picked
Method:
1. Preheat oven to 120°C. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and Tracklemont mustard and combine. Set aside.
2.Drizzle some oil over the beef and season with a little more sea salt flakes and cracked pepper. Heat a little olive oil in a large non-stick pan over a high heat. When hot, place the beef in and brown all over. This caramelisation is important for flavour. Remove from the pan.
3. Place the beef on a rack in a large baking dish and brush with the mustard sauce until covered all over.
4. Place in the oven and roast until the internal temperature reaches 52 degrees for 1.5 hours for a blushing medium rare. This is best done with a digital thermometer but if you don’t have one, trust your instincts. You may need to go a little longer.
5. Allow the meat to rest, covered with foil, for around 30 mins before carving.
