Roast Beef Roll

Roast Beef Roll

Serves: 4

Ingredients

Blue Triangle 4 white bread rolls, to serve
Blue Triangle 100 gm Fontina, thinly sliced, to serve
Blue Triangle rocket leaves to serve

 

Roast Beef

Blue Triangle 300 ml extra-virgin olive oil
Blue Triangle 2 beef fillet medallions (200gm each)
Blue Triangle 1 tbsp each rosemary and thyme, finely chopped
Blue Triangle 2 garlic cloves, finely chopped
Blue Triangle ½ tsp finely ground black pepper

 

Mushroom Duxelle

Blue Triangle 50 gm each button, oyster and portobello mushrooms
Blue Triangle 1 tsp each thyme and rosemary, finely chopped
Blue Triangle ½ garlic clove, finely chopped
Blue Triangle 50 ml extra-virgin olive oil

 

Potato Truffle Crème Fraîche

Blue Triangle 100 gm pink-eye potato
Blue Triangle 200 gm crème fraîche
Blue Triangle 5 gm black truffle, finely chopped

 

Method

  1. For roast beef, combine oil, beef, herbs, garlic and pepper in a bowl, cover and marinate overnight, turning occasionally. Preheat oven to 220C, drain beef, place on a wire rack over a baking paper-lined oven tray, season to taste. Roast until cooked rare (20-25 minutes), cover with foil and rest (10-12 minutes), thinly slice and set aside.
  2. For mushroom duxelle, reduce oven to 190C. Combine mushrooms with herbs, garlic and half the oil in a bowl, season to taste. Transfer to a baking paper-lined oven tray, roast until golden (15-20 minutes). Cool slightly, process in a food processor until a fine paste forms (1 minute), then with motor running, gradually add remaining oil. Season to taste and set aside.
  3. For potato crème fraîche, cook potato in boiling salted water until tender (20-25 minutes). Drain, peel and pass through a fine sieve. Fold in remaining ingredients, season to taste and set aside.
  4. Preheat a grill on high heat. Halve rolls, spread bottom halves with duxelle, then layer with beef and Fontina. Spread top halves with potato crème fraîche. Place bottom halves on a baking-paper-lined oven tray and grill until cheese melts (2-3 minutes). Top with rocket, season to taste, sandwich together and serve immediately.

 

Tips

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

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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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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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