Mustard Crusted Scotch Fillet with Roast Vegies

16 French shallots
1/2 cup wholegrain mustard
3 cloves garlic
1kg scotch fillet
200g parsnips, cut into 2cm chunks
400g potatoes, cut lengthways into wedges
200g orange sweet potatoes, cut into wedges
30ml olive oil


1. Preheat the oven to 200ºC. Peel four of the shallots, slice into thick rings and arrange them in the centre of a large roasting tin.

2. Combine the mustard and garlic and season well with salt & pepper. Rub the mixture over the surface of the beef, then place the beef on top of the sliced shallots. Toss the parsnip, potato, sweet potato, the remaining shallots and 20ml of the oil together, then arrange around the beef. Drizzle the remaining oil over the beef and roast for 30 minutes.

3. Season and turn the vegetables - don't worry if some of the mustard mixes through. Roast for a further 30 minutes for a medium-rare result or until cooked to your liking, then leave it in a warm place for 10 minutes.
4. To serve, carve the beef and spoon the pan juices on top.

Serve with the roasted vegetables, whole shallots and some steamed greens if desired.

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Midwest Foods Dubbo