Looking for a show-stopping main that looks advanced but is incredibly simple to execute? Meet our Festive Roast Beef.
Key Information
|
Serves Cook Time Prep Time Difficulty |
2 People 20 Minutes 10 Minutes Moderate |
Combining a top-tier cut of New Zealand beef with the timeless flavors of garlic and rosemary, this recipe takes only 10 minutes of prep before hitting the oven. Tender, juicy, and beautifully carved across the grain, it's the perfect match for a rich gravy, fresh seasonal veggies, and plenty of holiday cheer.
Ingredients
-
1.25kg of quality mark beef eye fillet (sirloin or rump)
- Small bunch of fresh rosemary
- 1/4 cup of light olive oil
- 2 cloves of garlic (crushed)
- 2 tsp of light extra virgin olive oil
- Salt & pepper
Method
Preheat oven to 200°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tablespoon of the remaining rosemary. Combine the chopped rosemary, oil, and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.
Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in the oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.
Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest. Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.
