Slow roast beef with fines herbes pesto
larger imageMove mouse over the image to magnify

Slow roast beef with fines herbes pesto

(0 rating - rate this recipe)
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.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 2 hours  Cook: 2 hours
Serves 10 Serves 10
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

  • 1.5-1.6 kilogram fillet of beef
  • about ¼ cup wholegrain mustard
  • 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
  •  

Cream-loaded potato gratin

  • 750-800 grams starchy potatoes, peeled and thinly sliced
  • 1 teaspoon salt
  • 1 bay leaf (optional)
  • 1 clove garlic, crushed and peeled optional
  • 1 cup cream
  • 1 x 200 gram tub creme friache
  • ½ teaspoon grated nutmeg or mace
  • ¼-1/3 cup gruyere or cheddar-style cheese

Fines Herbes Pesto

  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh chervil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 1 cup pine nuts or walnuts, lightly toasted
  • ¼ cup light packed grated pecorino or Cheddar cheese
  • about 1/3 cup of olive oil

Method

Preheat the oven to 100°C.

Turn the beef tail underneath to achieve a fillet of even thickness. Tie the beef at intervals to encuse it retains a neat shape while cooking. Sit the fillet in a shallow roasting dish. Mix the mustard and tarragon together and spread evenly over the fillet.

Roast in the preheated for 2 hours. 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, Serve with Cream-loaded potato gratin and seasonal vegetables, with the fines herbes pesto on the side for guests to serve themselves.
 

Cream-loaded potato gratin

Boil the potatoes in plenty of with salt, bay leaf, and garlic until almost cooked. Drain well. To the saucepan add the cream, crème friache and nutmeg or mace. Bring to scalding point, transfer to a large well-greased oven proof dish and scatter over the cheese. Bake at 180°C for 20 minutes until hot and golden. For best results, bake this a day or two ahead; cool, cover chill and reheat 30 minutes before required.
 

Fines Herbes Pesto

Process all the ingredients except the oil in a food processor. With the motor still running, slowly pour the oil down the feed tube to make a thick paste. Season with salt and a squeeze of lemon juice if wished.

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 324g
Energy kJ (kcal) 2778 (663)
Protein (g) 47.8
Fat (g) 44.9
Saturated (g)
18.7
Carbohydrate (g) 16.7
Sugars (g)
3.9
Sodium (mg) 429
Iron (mg) 7.0
Zinc (mg) 7.1
Vitamin B12 (ug) 4.6
Vitamin D (ug) N/A
Selenium (ug) 8.0

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. 

You may also like these recipes...

Slow Cooked Pulled Lamb
Serves: 6
Prep: 20 mins
Cook: 5 hours 30 mins
Suitable Cuts: Lamb Shoulder, Lamb Leg
Barbecue Fillet of Beef
Serves: 10-12
Prep: 10 mins
Cook: 50 mins
Suitable Cuts: Eye Fillet
Christmas Butterflied Leg of Lamb
Serves: 6
Prep: 10 mins
Cook: 30 mins + resting time
Suitable Cuts: Butterflied Leg of Lamb
Festive Roast Beef
Serves: 12
Prep: 10 mins
Cook: 26 mins + resting time
Suitable Cuts: EYe Fillet, Sirloin, Scotch

Comments & Reviews

 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram