Name: Rolls Royce Rib Eye Roast
Ingredients: 6 - 7 lbs Scotch fillet roast; 1 1/2 cups olive oil; 1/4 cup lemon juice; 8 - 10 sage leaves; 6 sprigs rosemary; 1/2 tsp salt; 2 tsp coarsely ground pepper; 2 tsp crushed garlic; 1 Tbsp mustard seeds or 1 tsp brown grainy mustard

Rolls Royce Rib Eye Roast

Scotch Fillet is a very elegant cut of beef. It makes a statement in a simple, yet effective way and that’s exactly how it should be cooked,. It really is a case of less is best with this roast.

Rolls Royce Rib Eye Roast

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Servings

Ingredients

6 – 7 lbs Scotch fillet roast
1 1/2 cups olive oil
1/4 cup lemon juice
8 – 10 sage leaves
6 sprigs rosemary
1/2 tsp salt
2 tsp coarsely ground pepper
2 tsp crushed garlic
1 Tbsp mustard seeds or 1 tsp brown grainy mustard

Instructions

Place all the herb oil ingredients in a bottle or jar with a tight-fitting lid and give it a good shake up.
This should keep for at least 3 weeks.
Preheat the oven to 220 Deg C. (425 Deg. F).
Place the roast in a roasting pan.
Paint the entire roast with the herbed oil, then place in the oven, covered, for 1 hour.
Reduce the heat to 180 Deg C. (350 Deg. F) and roast uncovered for a further 30 minutes.
Turn the roast over and roast, uncovered, for another 20 minutes.
Oven temperatures do vary, so rather under-cook than overcook the meat. It can always go back into the oven if you prefer it well done.