ROAST BEEF SCOTCH WITH CORIANDER PEPPERCORN RUB
A superb special occasion dish. Serve with fried potatoes and a simple salad.
Preheat oven to 200C.
Heat half the oil in small saucepan over a low heat, add the garlic, coriander seeds, pepper and cook for 3 mins. Stir in the chilli flakes.
Spread the spice mix out on a tray large enough to fit the beef scotch. Season the beef with salt. Roll the beef in the spices until evenly coated.
Heat the rest of the oil in a large heavy-based oven-proof frying pan over medium heat. Sear the beef all over. Transfer to oven and cook for 6 mins. Turn the beef over and cook for a further 6 mins, for medium-rare.
Remove from oven and allow to rest in a warm place for at least 10 mins. Serve sliced with your favourite sides.
1.2kg - 1.6kg beef scotch fillet, at room temperature
80 millilitres EVA olive oil
2 Garlic Cloves peeled and finely chopped
50 grams Farro coriander seeds roasted and lightly crushed
1 teaspoon Farro black peppercorns freshly ground
1 teaspoon Farro dried chilli flakes