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Olive-crusted roast beef with tomato & herb salad
Olive-crusted roast beef with tomato & herb salad
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Mint-infused olive-crusted roast with tangy sour cream - perfect for entertaining!
Ingredients:
  • 1.2kg piece beef scotch fillet
  • 70g (1/4 cup) olive tapenade or dip
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 125ml (1/2 cup) red wine
  • 1kg Baby Cream Delight potatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tsp coriander seeds, crushed
  • 45g (1/4 cup) Sundried Tomatoes, thinly sliced
  • 2 tsp red wine vinegar
  • 250.00 ml fresh mint leaves, torn if large
  • 125.00 ml fresh continental parsley leaves
  • Creme fraiche or sour cream, to serve
Instructions:
  • Preheat the oven to 220C. Tie the beef at 3cm intervals, spread with tapenade, and season with pepper. Place the beef on a wire rack in a roasting pan and roast for 20 minutes. Then, reduce the oven temperature to 180°C.
  • Pierce the potatoes with a knife and microwave in a dish until tender. Heat 2 tablespoons of oil in a roasting pan in the oven. Add the cooked potatoes, crush lightly with a masher, then sprinkle with coriander seeds and season with salt.
  • Combine the stock and wine with the beef. Roast the beef and potatoes on different racks in the oven, adding extra water to the beef if needed. Cook for 45-55 minutes until the beef reaches your desired doneness and the potatoes turn crispy.
  • Place the beef on a large plate, keeping any pan juices. Cover with foil and let it rest for 10 minutes.
  • In a bowl, mix together the tomatoes, vinegar, and remaining oil. Add in the mint and parsley, then gently toss to combine.
  • Carve the beef, then plate with potatoes. Add salad and pan juices on top. Serve with creme fraiche or sour cream.

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