Roast beef with herb crust

Tender, slow-cooked roast beef with a crispy herb crust makes 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, perfectly complements the rich, full flavour of the meat. This combination offers a wonderfully balanced and savoury experience – ideal for the holidays.
Roast beef with herb crust

Ingredients

  • 400 grams beef roast or meat joint
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme and rosemary, finely chopped
  • Salt and freshly ground pepper to taste

    Let's make this cocktail

  • 1

    Preheat the oven to 180 °C. Rub the beef roast with olive oil, salt, and pepper.

  • 2

    In a bowl, mix the Dijon mustard, minced garlic, thyme, and rosemary, and spread this herb mixture over the top of the meat.

  • 3

    Place the beef roast in a baking dish and roast it in the oven for 25-30 minutes, or until it reaches an internal temperature of about 52-55 °C for medium-rare. Remove from the oven and let the meat rest for 5 minutes under aluminum foil before slicing.

  • 4

    Slice the beef roast into thin slices and serve on plates. Optionally garnish with a few sprigs of fresh thyme.

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