Ingredients: 
1.2 kgs Eye fillet
3 Tbsp Dijon mustard
5 large potatoes, peeled & chopped
Garlic cloves
2 rosemary sprigs 
Gravy: 
1 Tbsp Dijon mustard
Hot water
50g Butter
50g Plain flour
Salt and pepper, to taste
3 Tbsp Oil 
METHOD:
Preheat the oven to 180°C (160°C fan-forced).
Tie butchers string around the eye fillet to keep its shape while it cooks.
Heat a large frying pan to high heat and season the outside of the meat well. Then rub in oil. Sear on a very hot pan. Fry until golden on all sides. Place into a baking tray and roast for 30 mins.
While the beef is cooking toss together the potatoes, garlic, and rosemary leaves.
Place into another roasting tray, and season. Place into the oven with the beef and roast for 30 mins. Using a thermometer, test the internal temperature of the beef making sure it’s 54 degrees (medium rare), or cook it to your liking. Remove from the oven and rest on a plate for 10–15 mins.
With the beef juices in the pan, add ½ cup of hot water to the tray, place it on the stove and whisk it together until it boils.
Mash together the butter and flour with a fork. When the beef juices come to a boil, add in a little of the butter and flour mixture, and whisk in. Once thickened add the last Tbsp of mustard .

A tasty addition to the Christmas table.