Festive Roast Beef
The Perfect Christmas Roast
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1.25kg Quality Mark rump steaks
6 sprigs fresh rosemary
1/4 cup olive oil
2, crushed garlic cloves
2 tsp extra virgin olive oil
A pinch of black pepper
A pinch of salt
To Roast Beef
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.
Nutrition Information per Serving (115g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)