Mad Butcher's Butcher Est. 1971

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Roast Scotch Fillet of Beef with Mushroom Sauce & Roast Potatoes


- 750g piece Quality Mark beef Scotch fillet
- 2 tsp horseradish cream
- 2 tsp mustard
- 2 tsp brown sugar
- 1 onion
- peeled and finely chopped
- 1 tsp minced fresh garlic
- ½ cup port or medium‐sweet sherry
- 1 cup beef stock
- 4 portobello mushrooms
- chopped
- 220g can Wattie’s Mushrooms in Butter Sauce
- 6 small to medium starchy (roasting) potatoes
- 2‐4 tablespoons oil
Serves : 6
Cooking time: 1hr 20mins


Brown the Scotch fillet on all sides in a dash of oil in a hot frying pan. Transfer to a chopping board.

Mix together the horseradish cream, mustard and brown sugar and spread this mixture on the top and sides of the meat. Place on a foil‐lined baking tray.

Place in 220°C oven and then turn down immediately to 200°C and roast for 40 minutes. Set aside to rest for 10 minutes before carving and serving with Mushroom sauce, Roast

Potatoes and freshly steamed vegetables.

Mushroom Sauce

Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. Add the garlic and cook for a further minute.

Stir in the port or sherry and simmer until reduced by half. Add the beef stock, chopped mushrooms and mushroom sauce. Simmer for 10 minutes.

Roast Potatoes

Peel the potatoes and place in boiling salted water. Bring to the boil and boil for 5 minutes. Drain and return to the saucepan. Shake the potatoes over the heat to rough up the outside edges. Alternatively, use a fork to score the outside of the potatoes, so that the edges are rough.

Roll the potatoes in the oil so that they are evenly coated and place on a baking tray

Cook at 200°C for 15‐20 minutes until golden.

Recipe from Beef + Lamb New Zealand Inc, 


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