INGREDIENTS
1.5 kg scotch fillet roast
6 parsnips, trimmed and chopped
12 baby carrots, trimmed
2 red onions, peeled and quartered
1 bulb of garlic, halved horizontally
6 tbs seeded mustard
½ tsp salt
½ tsp pepper
GRAVY
¼ cup pan juices
4 tbs corn starch
½ cup water + 1 cup water
METHOD
Preheat oven to 190 degrees Celsius (fan-forced). Place prepared vegetables into roasting pan and place roast on top. Spread roast with half the mustard to coat the top. Sprinkle over salt and pepper. Drizzle with olive oil.
Bake for 1-1.25 hours to doneness of your liking. The doneness can only be accurately tested with a meat thermometer. For rare: 49 to 51 degrees Celsius. For medium-rare: 53 to 56 degrees Celsius. For medium: 58 to 60 degrees Celsius. Rest on a board loosely covered with foil for 10-15 minutes before carving. While the roast is resting, make your gravy.
Heat pan juices in a saucepan on medium heat. Combine corn starch and ½ cup water in a separate bowl to form a slurry. Whisk slurry into pan juices until combined then add remaining water in a ¼ cup at a time while whisking to thicken. Once all water is added, simmer until desired consistency. Alternatively, add more corn starch slurry to thicken.
Carve roast in 1 cm thick pieces and serve with vegetables and gravy.
Recipe from @frommylittlekitchen