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Herb crusted beef
Herb crusted beef
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Elevate your Sunday roast game to new heights.
Ingredients:
  • 60g baby rocket
  • 9.20 gm olive oil
  • 1.25kg piece beef scotch fillet
  • 46.80 gm Dijon mustard
  • 375.00 ml fresh breadcrumbs
  • 2 tsp finely grated lemon rind
  • 62.50 ml mixed chopped fresh herbs (such as flat-leaf parsley, basil and chives)
  • 8 roma tomatoes, halved lengthways
  • 2 bunches asparagus, trimmed
  • 30g shaved parmesan cheese
Instructions:
  • Prepare the salad: Preheat the oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper and place a wire rack over one tray. Arrange tomatoes cut-side up on the rack and drizzle with half of the oil. Place asparagus on the other tray, drizzle with the remaining oil, and season both tomatoes and asparagus with salt and pepper. Roast the tomatoes for 30 minutes, adding the asparagus to the oven for the last 15 minutes. Let them cool before assembling the salad.
  • Preheat oven to 200°C/180°C fan-forced. Heat half of the oil in a large frying pan. Sear beef for 4 to 5 minutes until golden. Season with salt and pepper, then transfer to a baking dish.
  • Coat beef with a layer of mustard. Mix breadcrumbs, lemon zest, herbs, and the rest of the oil in a bowl. Pack the mixture onto the beef. Roast for 45 minutes for medium doneness or until cooked to your preference. Allow it to cool before serving.

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