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Ingredients

2 tablespoons wholegrain mustard
1 tablespoon green peppercorns, drained, roughly chopped
2 tablespoons fresh rosemary, chopped
1 tablespoon brown sugar
375ml bottle beer
6 garlic cloves, peeled
1.5kg piece beef Scotch fillet
1 1/2 cups Massel chicken style liquid stock
100g butter, softened

Method

Step 1 Combine mustard, peppercorns, rosemary, sugar and 1/4 cup beer in a bowl (see Note). Crush 1/2 the garlic cloves and add to beer mixture.
Step 2 Tie beef with kitchen string at 5cm intervals. Rub all over with beer mixture. Refrigerate for 2 hours or overnight, if time permits.
Step 3 Preheat oven to 200C/180C fan-forced. Place beef, including marinade, in a roasting pan. Add stock, and remaining beer and garlic to pan. Roast for 1 hour for medium, or until cooked to your liking. Transfer garlic cloves to a small bowl. Cover beef loosely with foil. Stand for 20 minutes. Meanwhile, using a fork, mash garlic cloves until smooth. Add butter. Season with salt and pepper. Mash until smooth.
Step 4 Remove and discard string from beef. Slice beef. Serve with garlic butter and pan juices, if desired.

Beer roast beef with garlic butter

How to make Beer roast beef with garlic butter

Ingredients

Method