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Festive Roast Beef

Peter Timbs Meats

Festive Roast Beef


  • 1.25kg-piece Quality Mark beef eye fillet, sirloin or rump
  • ½ small bunch fresh rosemary 
  • 60ml (¼ cup) light olive oil 
  • 2 large garlic cloves, crushed 
  • Salt & freshly ground black pepper 
  • 2 teaspoons light olive oil, extra


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.
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