Festive roast beef
The ultimate Christmas roast
Serves
12
Prep Time
10 mins
Cook Time
26 mins
A simple recipe for the best Christmas roast beef. Raid your herb garden for plenty of fresh rosemary and then the key is to just keep basting - it helps keep the roast juicy and flavourful.
We love leftovers stuffed into a roll with lashings of horseradish cream and crisp lettuce.
A simple recipe for the best Christmas roast beef. Raid your herb garden for plenty of fresh rosemary and then the key is to just keep basting - it helps keep the roast juicy and flavourful. We love leftovers stuffed into a roll with lashings of horseradish cream and crisp lettuce.
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ShareIngredients
1.25kg Quality Mark rump steaksi
6 sprigs fresh rosemary
1/4 cup olive oil
2 garlic cloves
crushed2 tsp extra virgin olive oil
A pinch of black pepper
A pinch of salt
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.
