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Herb-crusted roast beef
Herb-crusted roast beef
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in a juicy roast beef paired with sweet potatoes and crisp green beans.
Ingredients:
  • 62.50 ml finely chopped fresh continental parsley
  • 40.00 ml finely chopped fresh chives
  • 20.00 ml finely chopped fresh marjoram
  • 800g-piece beef scotch fillet
  • 1 bunch baby (Dutch) carrots, ends trimmed, peeled
  • 18.20 gm olive oil
  • Mashed orange sweet potato (kumara), to serve
  • Steamed green beans, to serve
  • 250ml (1 cup) beef stock
  • 250ml (1 cup) red wine
Instructions:
  • Preheat the oven to 200°C. Mix parsley, chives, and marjoram on a clean surface. Coat the beef evenly with the herb mixture. Put the beef in a roasting pan, arrange carrots around it, and drizzle with oil. Roast for 30 minutes for medium doneness. Remove beef to a plate, keep pan juices. Cover beef with foil, let it rest for 10 minutes before serving.
  • For the jus, heat the roasting pan with pan juices over high heat. Pour in the stock and wine, and stir with a flat-edged wooden spoon to scrape off any flavorful bits stuck to the base. Cook for 2-3 minutes until the jus has reduced and thickened.
  • Cut the beef against the grain. Plate it and drizzle with the savory jus. Enjoy with carrots, mashed sweet potato with a hint of orange, and steamed green beans.

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