Slow roast beef with fines herbes pesto
Roast beef with pesto
10
Serves
10 mins
Prep Time
2 hrs
Cook Time
Recipe author
Allyson Gofton
The fuss-free nature of this roast beef dish makes it a favourite in my home. While it's finishing cooking, simply reheat the cream-loaded potato gratin, then all that's required is a salad or a bowl of steaming hot, buttered seasonal greens to accompany.
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Ingredients
Beef
1.5kg Quality Mark beef eye fillet
¼ cup wholegrain mustard
2 tsp chopped tarragon
i
Cream-loaded potato gratin
750-800g Agria potatoes
i
peeled and thinly sliced
1 tsp salt
1 bay leaf
(optional)
1 garlic clove
crushed
1 cup cream
200g tub crème fraîche
½ tsp grated nutmeg
i
35g Gruyere cheese
i
grated
Fines herbes pesto
¼ cup parsley
chopped, fresh
2 Tbsp chervil
chopped, fresh
1 Tbsp fresh dill
chopped, fresh
1 Tbsp tarragon
chopped, fresh
1 cup pine nuts
i
lightly toasted
¼ cup pecorino cheese
i
light packed, grated
⅓ cup olive oil
Method
To roast beef
To make gratin
To make pesto
1
Preheat the oven to 100°C.
2
Turn the beef tail underneath to achieve a fillet of even thickness.
3
Tie the beef at intervals to ensure it retains a neat shape while cooking.
4
Sit the fillet in a shallow roasting dish.
5
Mix the mustard and tarragon together and spread evenly over the fillet.
6
Roast in the preheated oven for 2 hours.
Start Timer
7
When the beef is cooked, remove from the oven and allow to rest, covered, for at least 15 minutes before carving, though the beef can be set aside and served when ready.
8
Serve with cream-loaded potato gratin and seasonal vegetables, with the fines herbes pesto on the side for guests to serve themselves.
Nutrition Information per Serving (324g)
This recipe provides an adult woman with nearly 40% of her daily iron needs. It's also a rich source of zinc, vitamin B12 and selenium.
Energy
2778kJ (663 kcal)
Protein
47.8g
Total Fat
44.9g
Saturated Fat
18.7g
Carbs
16.7g
Dietary Fibre
g
Sodium
429mg
Iron
7mg
Zinc
7.1mg
Vitamin B12
4.6µg
