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Rosemary, Black Pepper & Garlic Crusted Roast Beef

22 Jun

You can’t go wrong with roast beef. A favourite amongst young and old, it is classic, timeless and ever-so-hearty for perfect winter sit-down lunches or family dinners.

Everyone you speak to has their own little secrets for ‘a perfect roast’, and for some, it takes years of experience to perfect their roast.

Personally, I would happily eat roast beef every day of the year. But sometimes, just sometimes, I wonder what I could do differently with my roast to jazz it up a little, or add a new depth of flavour.

So I decided to opt for a crusted roast, rubbed and patted with my favourite flavours- rosemary, black pepper and garlic. In my photo, I admit that the meat looks dry, however because I slow cooked it, I can assure you that it practically fell apart and melted in our mouths…

A few notes: I used the slow cooker for my roast(cooked on the auto setting for about 7 hours) and finished it off in the oven to give it some colour. I also used my Magic Bullet to grind the rock salt, peppercorns and herbs to form the paste.

I served my roast with potatoes roasted with rosemary, some peas and honey glazed carrots and a red wine gravy made from the pan juices.

Ingredients

*For the roast….

1.25kg-piece beef eye fillet (this cut of meat is also known as girello)

1 tbsp rock salt

2 tbsp black peppercorns

2 tbsp minced garlic (or 2 finely chopped garlic cloves)

2 sprigs fresh rosemary

1 small bunch of Italian flat-leaf parsley

2 tbsp olive oil

*For the gravy…..

Reserved pan juices, strained to remove all fat and gunk

1 tsp minced garlic

Salt and pepper, to taste

1/2 cup dry red wine

1 tsp chopped rosemary leaves

1 tsp chopped parsley leaves

1 tbsp cornflour, dissolved in water

1 tbsp butter, to finish

  1. In a food processor, Magic Bullet or mortar and pestle, grind together the rock salt and peppercorns until fine and powdery.
  2. Add rosemary, parsley, garlic and olive oil and mix well until a lovely green paste forms. Rub this paste over the roast or if you’re a bit icky about feeling up a bit of beef, brush it on with a pastry brush.
  3. Pop your roast in the slow cooker, on the auto setting for about 6-7 hours while you are at work. If you’re cooking it in an oven, pre-heat it to 240°C and cook until it’s to your liking, ensuring you baste it with the pan juices every 10 minutes or so.
  4. When the meat is ready, remove from oven, transfer to a plate, cover with foil and allow the meat to rest for about 10 minutes.
  5. To make the gravy, pour remaining pan juices through a fine sieve.
  6. Transfer the juices into a saucepan and cook over medium heat, adding garlic, red wine and herbs.
  7. Season and taste as you go.
  8. Cook until the sauce has reduced somewhat and when you are happy with the flavour, add a bit of the dissolved cornflour, bit by bit until you are happy with the texture. When it’s ready, remove off the heat, whisk in your butter and serve ASAP.
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1 Comment

Posted by on June 22, 2010 in Delish Dinners

 

One response to “Rosemary, Black Pepper & Garlic Crusted Roast Beef

  1. Chanel

    June 22, 2010 at 11:01 pm

    Roasts are definitely classics and I love your version – will have to try it out on the spouse

     

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