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Slow Roast Beef with Fines Herbes Pesto

High Iron Beef Pesto Recipe

10

Serves

10 mins

Prep Time

2 hrs

Cook Time

Allyson Gofton

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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High Iron

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Beef,

Casserole/Slow,

Dinner,

Roasts,

Special Occasion,

Ingredients

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800g thinly sliced

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salt

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800g thinly sliced

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salt

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800g thinly sliced

Cream-loaded potato gratin

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800g thinly sliced

arrow

salt

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800g thinly sliced

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 encuse 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 for 2 hours.

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.

More info

Nutrition Information per Serving (324g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2778 (663)kJ

Protein

47.8g

Total Fat

44.9g

Saturated Fat

18.7g

Carbs

16.7g

Sugars

3.9g

Sodium

429mg

Iron*

7mg

* Percentage of recommended daily intake (Aust/NZ)

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