Scotch Fillet Roast with Roast Vegetables & Homemade Gravy

There’s nothing quite like a perfectly roasted Scotch Fillet to bring family and friends together around the table. Tender, juicy beef paired with golden roast potatoes, sweet roasted carrots, peas, and a rich homemade gravy makes this a classic roast dinner that never goes out of style. Whether you're hosting a Sunday lunch or celebrating a special occasion, this easy Scotch Fillet Roast recipe delivers restaurant-quality results from your own kitchen.

Why You'll Love This Recipe

• Perfectly tender and flavourful Scotch Fillet roast
• Simple ingredients with impressive results
• Crispy roast potatoes and caramelised vegetables
• Rich homemade gravy made from the pan drippings
• Ideal for family dinners, entertaining, or festive celebrations

Scotch Fillet Roast Recipe

Serves

6 people

Ingredients

For the Roast

• 1.5kg Scotch Fillet roast, tied
• 6 carrots, cut into batons
• 2 red onions, sliced into 1cm-thick rings
• 1kg baby potatoes, quartered
• ¼ cup olive oil, divided
• Salt and freshly cracked black pepper
• 2 cups frozen peas, blanched

For the Gravy

• 2 tbsp plain flour
• ¼ cup dry white wine
• 2 tsp wholegrain mustard
• 1½ to 2 cups salt-reduced beef stock
• 2 tbsp fresh parsley, chopped

Method

Step 1: Prepare the Roast

Preheat your oven to 190°C. Remove the Scotch Fillet roast from the refrigerator and allow it to come to room temperature for approximately 25 minutes.

Step 2: Prepare the Vegetables

Place the quartered potatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and set aside.

In a deep roasting pan, combine the carrots and red onion rings with another 1 tablespoon olive oil, tossing well to coat.

Step 3: Sear the Beef

Pat the roast dry with paper towel and rub with 2 teaspoons olive oil. Season generously with salt.

Heat a large heavy-based frying pan over high heat. Sear the beef for 3 to 4 minutes, turning regularly until browned on all sides.

Transfer the roast onto the bed of carrots and onions in the roasting pan.

Step 4: Roast

Place the roast into the oven and cook for 40 minutes.

Add the tray of potatoes to the oven and continue roasting the beef for an additional 20 to 30 minutes, depending on your preferred level of doneness.

Step 5: Rest the Meat

Once cooked, transfer the Scotch Fillet roast to a carving board and loosely cover with foil. Allow it to rest for 20 minutes before carving.

Using a slotted spoon, remove the carrots and onions from the roasting pan and place them in a serving dish. Keep warm.

Continue cooking the potatoes if needed until they are golden and tender.

Step 6: Make the Gravy

Pour the roasting pan drippings into a saucepan over medium heat.

Sprinkle in the flour and whisk until smooth. Cook for 1 minute.

Add the white wine and ½ cup beef stock, whisking continuously for another minute to cook off the alcohol.

Stir in the wholegrain mustard and remaining stock. Continue whisking for 2 to 3 minutes until the gravy thickens.

For a thinner consistency, add a little extra stock. Stir through the chopped parsley and season to taste.

Step 7: Serve

Carve the Scotch Fillet roast into thick slices and serve alongside the roasted carrots, onions, crispy potatoes, blanched peas, and generous spoonfuls of homemade gravy.

Pro Tips for the Perfect Scotch Fillet Roast

• Bring the beef to room temperature before cooking to ensure even roasting.
• Always sear the roast first to lock in flavour and create a beautiful crust.
• Resting the meat is essential for juicy, tender slices.
• Use a meat thermometer for the most accurate results.

Roast Beef Internal Temperatures

• Rare: 55 to 60°C
• Medium: 65 to 70°C

Remember that the internal temperature will continue to rise slightly while the roast rests.