Preheat oven to 200ºC. Score the beef in fine parallel lines, then rub with mustard, Herbes de Provence, garlic and 1 Tbsp extra virgin olive oil, then season with salt and pepper.
Place the celery in the bottom of a roasting pan and set the beef on top. Bake for 40 minutes. Add the stock, reduce the heat to 160ºC and bake for 35 more minutes, until medium-rare.
Pour the remaining oil into a large saucepan set over a high heat and fry the potatoes and swedes for 5 minutes. Add the butter and continue cooking for 15 minutes, stirring constantly, until soft and golden. Serve with the carved beef, minted peas and pickled onions.
"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."
Judge – 2018 Sydney Royal Fine Food Show
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