2 tbs butter, at room temperature
6 tsp olive oil
1.2kg beef Rib fillet roast (scotch fillet)
Salt & freshly ground black pepper
1.2kg sebago (brushed) potatoes, peeled, and cut into thick wedges
(To add some crunch to your potato wedges dust them lightly in plain flour after you slice them)
750 g carrots, washed, scrubbed, and cut into thick wedges
Preheat oven to 150°C. In a frypan, heat 2 tsp of butter and 2 tsp of the oil and sear the roast over high heat for approximately 5 minutes (or until browned).
Remove from the frypan and place into a roasting pan and season beef all over with salt and pepper. Cook for 40 mins in the preheated oven, then remove and basting the beef with the pan juices. Return to oven for a further 40 mins and remove, basting again with pan juices.
This time before you return to the oven add the potato wedges (in a single layer) around the outside of the roast, drizzle over 2 of the tablespoons of oil and season with salt and pepper. Return the roast and potato wedges for a further 30 mins. For the last time remove and add the carrots also adding the remaining oil and basting again.
The roast should be cooked to medium in around 2 hours depending on your oven.
Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest.
It is important to rest before serving as it allows juices and heat to redistribute.
While beef is resting, transfer potatoes to a tray lined with baking paper. Increase oven temperature to 250°C.
Return potatoes to oven and continue to cook while beef is resting.
Serve the roast and vegetables with your favourite steamed greens and a gravy if desired.
Fillet roasts are great for a treat and the leftovers (if any!) are even better the next day with some fresh bread or rolls.