Method

1. Preheat oven to 200°C (180°C fan-forced).

2. Butterfly scotch fillet and fill with capsicum, bocconcini, basil and pine nuts. Roll up tightly, securing with kitchen string.

3. Place beef on a wire rack in a baking dish. Rub all over with mustard. Pour wine and water into dish.

4. Bake for 40-45 minutes until cooked to taste. Rest, covered, for 10 minutes before carving.

5. To make the red wine jus, strain pan juices into a medium pan with stock and wine. Bring to the boil. Reduce heat and simmer for 10-15 minutes until reduced by half and thickened slightly.

TIP:

For rare: cook 15-20 minutes for every 500g.

For medium: 25 minutes for every 500g.

For well done: 30 minutes for every 500g

* Check your store is Gluten free