Ingredients

2 kg scotch fillet

2 garlic cloves cut into slivers

2 tbsp wholegrain mustard

2 tbsp olive oil

4 thyme sprigs

1 kg potatoes roasted

500 g pumpkin roasted

500 g Dutch carrots roasted

Redcurrant jelly gravy

1 cup red wine (250 ml)

1.5 cups beef stock (375 ml)

2 tbsp redcurrant jelly or cranberry jam

2 tsp cornflour

1 tbsp cold water

Method

1.Tie beef with individual pieces of string at 5cm intervals. Using a knife, pierce 3cm-deep slits in the beef at regular intervals over the top. Insert garlic into slits.

2.Season with salt and pepper. Rub combined mustard and oil over beef. Place two sprigs thyme each on top and underneath beef, under the string. Place beef in a large roasting pan.

3.Cook in a moderate oven (180C) for 1 hour, 15 minutes for medium-rare, or until cooked to your liking. Use a meat thermometer to test for accuracy (55-60C for rare, 65-70C for medium and 75C for well-done).

4.Transfer to a plate, cover to rest. Remove excess oil from pan.

5.To make gravy, place pan over a high heat. Add wine. Bring to the boil, scraping base of pan using a wooden spoon. Simmer until reduced by half. Add stock and jelly, stirring, until jelly is dissolved. Simmer for 5 minutes. Stir in cornflour blended with water. Bring to the boil, stirring, until slightly thickened.

Using a sharp knife, slice beef against the grain. Serve with gravy and roast vegetables.