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Rolls Royce Rib Eye Roast

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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.

  • 10-12 ServingsServings


  • 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


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.

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