Ingredients:
1.5kg piece scotch fillet, at room temperature and trussed, 2 tablespoons olive oil, ½ cup water, roasted vegetables, yorkshire puddings, gravy, beans, to serve.
Preheat oven to hot, 200°C . Weigh beef and calculate cooking time – allow 15-20 minutes per 500g for rare. Brush oil over.
Heat a large frying pan or grill pan on medium. Sear beef for 2-3 minutes on all sides, until evenly browned.
Transfer to a rack in a baking dish. Season to taste and add flavourings of choice.
Add water to dish to create steam and to prevent pan juices from burning. Roast for 50-60 minutes, until cooked to taste. Rest covered in foil for 10-20 minutes, for juices to settle. Slice across the grain.
Top Tip: To test when a roast is done, use tongs to gently squeeze. Rare is very soft, medium-rare is soft, medium is soft but springy, medium-well is firm and well-done is very firm.
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