Recipes > > Mustard Roast Beef with Aioli
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
- Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
- Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
- 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.
- 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.
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The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.
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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour