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Whole Roast Beef Scotch with Coriander Peppercorn Rub

Whole Roast Beef Scotch with Coriander Peppercorn Rub

A superb special occasion dish. Serve with fried potatoes and a simple salad.

Prep: 10
Cook Time: 30
Serves: 6-8


Preheat oven to 200C.

Heat half the oil in small saucepan over a low heat, add the garlic, coriander seeds, pepper and cook for 3 mins. Stir in the chilli flakes.

Spread the spice mix out on a tray large enough to fit the beef scotch. Season the beef with salt. Roll the beef in the spices until evenly coated.

Heat the rest of the oil in a large heavy-based oven-proof frying pan over medium heat. Sear the beef all over. Transfer to oven and cook for 6 mins. Turn the beef over and cook for a further 6 mins, for medium-rare.

Remove from oven and allow to rest in a warm place for at least 10 mins. Serve sliced with your favourite sides.



1.2kg - 1.6kg beef scotch fillet, at room temperature

80 millilitres EVA olive oil

2 Garlic Cloves peeled and finely chopped

50 grams Farro coriander seeds roasted and lightly crushed

1 teaspoon Farro black peppercorns freshly ground

1 teaspoon Farro dried chilli flakes

sea salt

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