Roast beef with herb crust
Tender, slow-cooked roast beef with a herb crust is a delicious and elegant main course. The alcohol-free red wine from Cognato Red , a South African wine with beautiful tannins and a hint of smokiness. The wine perfectly matches the rich flavor of the meat. Together they form a balanced and hearty combination - ideal for the holidays.
Ingredients
- 400 grams of roast beef or roast meat
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely chopped
- 1 tablespoon fresh thyme and rosemary, finely chopped
- Salt and freshly ground pepper to taste
Preparation method
- Preheat the oven to 180°C. Rub the roast beef with olive oil, salt and pepper.
- Mix the Dijon mustard, finely chopped garlic, thyme and rosemary in a bowl and spread this herb mixture over the top of the meat.
- Place the roast beef in an ovenproof dish and bake in the oven for 25-30 minutes, or until it has a core temperature of approximately 52-55 °C for pink meat. Remove from the oven and let the meat rest for 5 minutes under aluminum foil before carving.
- Cut the roast beef into thin slices and serve on plates. Garnish with a few sprigs of fresh thyme if desired.
