HONEY-MUSTARD BEEF WITH MACADAMIA RICE

PREP + COOK TIME 40 MINUTES SERVES 4

600g piece scotch fillet

⅓ cup (95g) honeycup mustard (see cook’s notes)

400g baby heirloom carrots, trimmed 400g spring onions, trimmed to 10cm lengths

1 tablespoon olive oil

¼ cup (60ml) thickened cream

MACADAMIA RICE

20g butter

1 medium brown onion (150g), sliced thinly

1 clove garlic, crushed

2 teaspoons yellow mustard seeds 1 cup (200g) basmati rice

1 cup (125ml) chicken stock

1 cup (125ml) water

1 cup coarsely chopped fresh flat-leaf parsley

½ cup (70g) coarsely chopped roasted macadamias

1 Preheat oven to 240°C/220°C fan. 2 Place beef in a large baking dish; brush all over with half the mustard. Add carrots and onions to dish; drizzle with oil, season. Roast for 35 minutes or until beef is cooked as desired and vegetables are tender. Remove from oven; cover to keep warm.

3 Meanwhile, make macadamia rice. 4 Heat remaining mustard and cream in a small saucepan. Season to taste.

5 Serve sliced beef, drizzled with sauce, with vegetables and macadamia rice.

MACADAMIA RICE

Melt butter in a medium saucepan over medium-high heat; cook onion, garlic and seeds, stirring, for 5 minutes or until onion softens. Add rice; cook, stirring, for 1 minute. Stir in stock and the water; bring to the boil. Reduce heat; simmer, covered, for 25 minutes or until rice is just tender. Remove from heat; fluff rice with a fork, stir in parsley and macadamias.

Season to taste.