date:Jun 16, 2014
Ingredients
2 tablespoons butter, at room temperature
6 teaspoons olive oil
1 2kg beef scotch fillet (rib eye) roast
Salt freshly ground black pepper
1.5kg (about 10) sebago (brushed) potatoes, peeled, halved lengthways, patted dry with paper towel
2 bunches Dutch (baby) carrots, trimmed to 1cm, washed, scrubbed, patted dry with paper towel
1 tablespoon plain flour
375ml (1 1/2 cups) beef stock
Steamed spinach or green beans, to serve
Method
1. When purchasing beef to roast, look for a f