Cold Roast Beef with Summer Herb Dressing
Serve it warm, serve it cold. Serve it with sparkling shiraz. Serve it on Christmas Day as an alternative to a hot roast or entertaining guests when you want to do the cooking before everyone arrives. This is a country classic that has been doing the rounds of farmhouse kitchens for over half a century and still tastes fresh and delicious. Serve with salads, especially potato salad and fresh tomatoes.
Serves 8
Ingredients
Roast Beef
1.5-1.8 kg beef eye fillet, trimmed of fat and sinew
1 tbsp. crushed black peppercorns
1 tbsp salt
30g butter
30ml olive oil
Dressing
1 tbsp parsley, finely chopped
1 tbsp fresh chives, finely chopped
2 tbsp fresh tarragon, finely chopped
3 green (spring) onions, thinly sliced
1 tbsp capers, chopped
2 tsp drained canned green peppercorns
1 tsp hot English mustard
125ml (1/2 cup) tarragon or French white wine vinegar
125ml (1/2 cup) extra virgin olive oil
1 tsp sugar
Parsley leaves for garnish
Method
Preheat oven to 180°C. Roll beef in salt and crushed peppercorns. Press the peppercorns in well. Heat butter and oil in a heavy-based roasting pan over medium heat on the stove. Add the beef and cook on all sides until seared and browned.
Place the beef in the oven and roast for 25-30 minutes for medium-rare. A meat thermometer will read 55°C. Remove from the oven and allow to cool to room temperature. Alternatively, you can wrap it in plastic film and chill for several days.
While the beef is cooking make the sauce by placing all the ingredients for the dressing into a glass jar, seal the lid and shake vigorously until the sugar has dissolved. Check for seasoning. Slice beef thinly and arrange on serving dish in overlapping rows. Top with dressing, garnish with extra parsley leaves.
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Cold Roast Beef Fillet with Herb Dressing
Ingredients
- 1.5-1.8 kg beef eye fillet, trimmed of fat and sinew
- 1 tbsp. crushed black peppercorns
- 1 tbsp salt
- 30g butter
- 30ml olive oil
- 1 tbsp parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 2 tbsp fresh tarragon, finely chopped
- 3 green (spring) onions, thinly sliced
- 1 tbsp capers, chopped
- 2 tsp drained canned green peppercorns
- 1 tsp hot English mustard
- 125ml (1/2 cup) tarragon or French white wine vinegar
- 125ml (1/2 cup) extra virgin olive oil
- 1 tsp sugar
- Parsley leaves for garnish
Instructions
- Preheat oven to 180°C. Roll beef in salt and crushed peppercorns. Press the peppercorns in well. Heat butter and oil in a heavy based roasting pan over medium heat on the stove. Add the beef and cook on all sides until seared and browned.
- Place the beef in the oven and roast for 25-30 minutes for medium-rare. A meat thermometer will read 55°C. Remove from the oven and allow to cool to room temperature. Alternatively, you can wrap in plastic film and chill for several days.
- While the beef is cooking make the sauce by placing all the ingredients for the dressing into a glass jar, seal the lid and shake vigorously until the sugar has dissolved. Check for seasoning. Slice beef thinly and arrange on serving dish in overlapping rows. Top with dressing, garnish with extra parsley leaves.