Speckle Park


Roast Beef Fillet with Garlic and Rosemary


1.   1.25kg-piece Speckle Park beef eye fillet or 2 (600g each) beef fillets, trimmed
2.   1/2 small bunch fresh rosemary
3.   60ml (1/4 cup) light olive oil
4.    2 large garlic cloves, crushed
5.    Salt & freshly ground black pepper
6.    2 teaspoons light olive oil, extra 

 Creamed honey mustard (see related recipe), to serve



Step 1
Preheat oven to 240°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tablespoon of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.

 Step 2
Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.

 Step 3
Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest.

 Step 4 Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately with creamed honey mustard

Creamed Honey Mustard


 1 x 125g jar wholegrain mustard
 1 1/2 tablespoons honey
 1 tablespoon good-quality whole-egg mayonnaise


Use a fork to whisk together the mustard, honey and mayonnaise in a small bowl until well combined and creamy. Serve with the roast beef fillet with garlic & rosemary


More Recipes coming soon

More Recipes Coming soon