Serves 6-8
Roast Beef With Dijon And Herb Dressing
- Prep Time 30 Minutes
- Cooking Time 1 Hour 40 Minutes
- Method Indirect Heat
Ingredients
- 3 Tbsp Dijon Mustard
- 5 Sprigs Of Thyme
- 2 Sprigs Of Rosemary
- 2 Cloves Of Garlic
- 1 Tsp Fennel Seeds
- 1 Piece Of Beef Fillet Weighing Approx. 1.8 Kg
- Salt
- Pepper
Instructions
- In The Kitchen
- Wash And Finely Chop The Thyme And Rosemary Leaves And Mix With The Dijon Mustard, Crushed Garlic And Fennel Seeds.
- Coat The Beef Thoroughly With The Dijon Dressing, And Season With Salt And Pepper.
- Place The Meat In The Roast Holder.
- At The Braai
- Half Fill The Chimney Starter With Weber Briquettes And Prepare The Barbecue For Indirect Heat – Approx. 240-250°C.
- Put The Roast Holder With The Beef On The Barbecue And Cook Over Indirect Heat For Approx. 20 Min.
- Remove The Meat From The Barbecue And Allow To Rest Uncovered For 10 Min.
- Put The Meat Back On The Barbecue And Give It Another 20 Min.
- Remove Once More And Allow To Rest Uncovered For 10 Min.
- Continue The Interval Cooking Until The Meat Has A Core Temperature Of 58 Degrees.
- Remove The Meat From The Barbecue, Cover And Allow To Rest For Approx. 20 Min. Before Carving.
- Preparation Time: 30 Minutes
- Braai Time: 70-80 Minutes
- Total Time: 1 Hour 40 Minutes
- Serves: 6-8
- Skill Level: Medium
- Cooking Method: Indirect Heat
- Braai Temperature: 240°C-250°C
- Core Temperature: 58°C
- Equipment: Instant-Read Thermometer, Rib/Roast Holder
What Do You Need? Recommened Tools
Instant-Read Thermometer
R299.00
Rib/Roast Holder
R499.00
