Slow Roast Beef with Fines Herbes Pesto
High Iron Beef Pesto 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.
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Special Occasion & Entertaining,
1.5kg Quality Mark beef eye fillet
¼ cup wholegrain mustard
2 tsp tarragon
Cream-loaded potato gratin
750-800g agria potatoes
peeled and thinly sliced
1 tsp salt
1 bay leaf
1 garlic clove
crushed and peeled optional
1 cup cream
1 tub (200g) crème fraîche
½ tsp nutmeg
⅓ cup Gruyere cheese
Fines Herbes Pesto
¼ cup parsley
2 tbsp chervil
1 tbsp Dill
1 tbsp tarragon
1 cup pine nuts
¼ cup pecorino cheese
light packed, grated
⅓ cup olive oil
To Roast Beef
To Make Gratin
To Make Pesto
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.
Nutrition Information per Serving (324g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)