Festive Roast Beef
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Festive Roast Beef

(1 rating - rate this recipe)
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 26 mins + resting time Cook: 26 mins + resting time
Serves 12 Serves 12
Good source of iron Good source of iron
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Ingredients

  • 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

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.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 115g
Energy kJ (kcal) 847 (202)
Protein (g) 21.9
Fat (g) 12.7
Saturated (g)
3.5
Carbohydrate (g) 0.2
Sugars (g)
0.2
Sodium (mg) 304
Iron (mg) 1.8
Zinc (mg) 2.9
Vitamin B12 (ug) 0.7
Vitamin D (ug) N/A
Selenium (ug) 3.1

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Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
I found this the most succulent beef recipe
Posted by mia 2014-08-15 09:26:07
 

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