Herb crusted roast beef with onion and red wine gravy (serves 8)


  • 1/4 cup Dijon
  • 1/4 cup chopped thyme
  • 2 tbs olive oil
  • salt and pepper
  • 2kg piece beef scotch fillet
  • 50g butter
  • 3 brown onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs thyme, extra
  • 1 tbs plain flour
  • 300ml dry red wine
  • 600ml beef stock


  1. Preheat oven to 220 degrees. Combine mustard, thyme and oil, season with salt and pepper and rub beef with mustard mixture. Place in roasting pan.
  2. Roast in oven for 1.25 hrs for medium. Set aside for 15 minutes to rest.
  3. For the gravy. Melt butter in saucepan until foaming. Add onion, garlic and extra thyme and cook for 25 minutes. Add flour and stir constantly for 30 seconds. Gradually add wine and bring to the boil. Cook for 2-3 minutes until reduced by half. Add stock and remaining pan juices and cook for 5 minutes until gravy thickens.

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