Mustard Cape Grim Roast Beef with Aioli

 

Mustard Roast Beef with Aioli

Serves: 8

Preparation Time: 15 to 30 Minutes

Cooking Time: 65 Minutes

Ingredients

Blue Triangle 1 whole garlic bulb
Blue Triangle 235g (1 cup) Neil Perry Fresh Signature Mayonnaise
Blue Triangle 85g (⅓ cup) sour cream
Blue Triangle 2 tbs chopped fresh chives
Blue Triangle 1.2kg-piece beef fillet, fat trimmed
Blue Triangle 2 tbs wholegrain mustard
Blue Triangle 2 tbs Dijon mustard
Blue Triangle 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 more moist and tender result

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

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

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Noosa Boathouse
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The Aproneers - 145 East Derwent Hwy Lindisfarne

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Shearing Shed
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Richard Nicholls

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Jamie Oliver

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Andrew Kay

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Paul Saward

Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour