Mustard Cape Grim Roast Beef with Aioli

Serves: 8

Preparation Time: 15 to 30 Minutes

Cooking Time: 65 Minutes

Ingredients

1 whole garlic bulb
235g (1 cup) Neil Perry Fresh Signature Mayonnaise
85g (⅓ cup) sour cream
2 tbs chopped fresh chives
1.2kg-piece beef fillet, fat trimmed
2 tbs wholegrain mustard
2 tbs Dijon mustard
¼ cup chopped fresh tarragon leaves

Method

1. Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
2. Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
3. Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.
4. Thinly slice the beef. Place on a platter. Serve with aioli.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.