Best Australian Roast Beef With Fresh Herb Dressing Recipes

AUSTRALIAN ROAST BEEF WITH FRESH HERB DRESSING

Steps:

• Trim any sinew or fat from beef, tie into neat shape with string. Roll in peppercorns. Heat butter and oil in baking dish. Add beef to dish, cook over heat until well browned all over. Place dish in oven at 350F, bake 45 minutes for medium rare or until cooked as required. Remove from oven, cool to room temperature.
• Remove string, slice beef thinly.
• Arrange beef on serving dish, top with dressing. Serve remaining dressing separately.
• Fresh herb dressing: Combine parsley, chives, shallots, tarragon, capers, peppercorns and mustard in bowl. Stir in vinegar, oil and sugar.

ROAST BEEF WITH FRESH HERBS

Steps:

• 1. Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard; set aside.
• 2. Heat an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
• 3. While roast is cooking, in a medium bowl combine herbs and garlic. Pour oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the oven and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
• 4. Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it's too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
• 5. COOKING TIME: The cooking time may vary depending on size, actual oven temperature, etc. Using a probe is a smart way to cook your roast perfectly each time. For a rare to medium-rare roast, the internal temperature should reach 140ºF. If it's too rare for some, quickly sauté a slice of roast beef on both side in a hot pan with a little gravy for up to 2 minutes. Also keep in mind that a bone-in prime rib will take more time to cook in the oven.
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ROAST BEEF WITH FRESH HERBS

Steps:

• Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
• While roast is cooking, in a medium bowl combine herbs and garlic. Pour grapeseed oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the over and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
• Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it's too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
• Note: Bone-in prime rib will take more time to cook in the oven.