- 70g (1/4 cup) Dijon mustard
- 1/4 cup finely chopped fresh thyme
- 2 tbs olive oil
- Salt & freshly ground black pepper
- 2kg-piece beef scotch fillet
- 60g Butter
- 2 tbs plain flour
- dash of Worcestershire sauce
- pinch of dried herbs
- 1 tsp Vegemite
- 1 beef stock cube
- 700 ml cold water
Mix the Mustard, Thyme, Olive oil & Black pepper into a paste. Spread over the Beef. Place meat in an oven dish and cook for 1 1/2 hours at approx. 220C. Let stand for 15 minutes.
To make the gravy, melt butter in a saucepan, add Worcestershire sauce, herbs, Vegemite and stock cube. Mix. Add flour then add water slowly mixing all the time until thickened and smooth.