This delicious roast dinner is served on a parsnip mash.


  • 2 tbsp Keen's mustard

  • 1 tbsp rosemary, finely chopped

  • 1kg eye fillet

  • salt and ground pepper

  • 3-4 red onions, quartered

  • 1 garlic bulb, broken into pieces

  • 2-3 large stalks rosemary

  • 3 tbsp olive oil

  • Parsnip mash

  • 9 medium parsnips peeled and chopped

  • 2 medium potatoes peeled and chopped

  • ½ cup cream

  • 50g butter


  • 1.

    Preheat the oven to 190oC.

  • 2.

    In a bowl mix together the Keen's mustard powder, rosemary with 1 tablespoon of water.

  • 3.

    Rub the Keen's mustard mixture over the beef and season with salt and pepper.

  • 4.

    Place the onions, garlic, rosemary and one tablespoon of oil in a large roasting dish.

  • 5.

    Heat the remaining oil in a large fry pan over a high heat. Seal beef well on each side, transfer to the roasting dish.

  • 6.

    Place into the oven and cook for 25-30 minutes for medium.

  • 7.

    Meanwhile steam parsnip and potatoes until cooked through.

  • 8.

    Heat cream and butter through in a pot and add to the vegetables, mash together until creamy and smooth. Season to taste with salt and pepper.

  • 9.

    Remove beef from the oven and rest for 5 minutes before slicing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 767kj
  • Fat Total 44g
  • Saturated Fat 22g
  • Protein 9g
  • Carbohydrate 90g
  • Sugar 21g
  • Sodium 1448mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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