Members.jpg
Beef & Tarragon 450.png

Tarragon & Garlic Crusted Roast Beef with Yorkshire Pudding, Provencal Courgettes, Roasted Garlic, Cabbage & Bacon, Beef Dripping Roast Potatoes, with a Red Wine Gravy and Fresh Horseradish

Select any

for more info

Prep Time:  Varies

Cooking Time:  Varies

Serves 4 to 6

INGREDIENTS:

  • Beef  Roasting Joint

  • Dried Tarragon 

EXTRAS:

.

Salt & Pepper

SIDES & SAUCES: Select from below (v) (v+)

.

Roast Potatoes

Yorkshire Pudding

Cabbage & Bacon

Provençale Courgettes

Roasted Garlic

Horseradish

Red Wine Gravy

EQUIPMENT:

  • Oven

  • Roasting Tin or Roasting Tray

  • Meat Temperature Probe

CHEAT INGREDIENTS:

  • No Cheats

WHY THESE CHEATS ?

"No cheats here for this." - MR HANS

METHOD:

This recipe was given to me by a close Chef friend of mine, Jon and is now my Ultimate Sunday Roast. You can use any Beef roasting joint. In the past, I have used Topside, Rump and Fore Rib. The combination of Garlic and Tarragon produces the most wonderful aroma while the Beef is roasting and gives an amazing crust at the end.

 

PREPARATION

  • Preheat the Oven to 200°c or 180°c Fan

  • Season the Beef all over with Salt & Pepper

  • Liberally spread Garlic Paste all over the Beef Joint (enough so that the Tarragon will stick)

  • Roll / Cover the entire Beef Joint in Dried Tarragon and place in a Roasting Tin

  • Roast in the oven until Medium Rare *

  • Remove from the oven and leave to rest for 15 minutes

 

* If you have a Meat Temperature Probe, the ideal internal meat temperature, before removing from the oven, is between 55°c & 60°c for medium rare.

GIF.gif

TEMPERATURE

Conventional Oven 200°c or 180°c Fan

Serve with your prefered choice of Side Dishes (Selection above)

Close-icon.png
Facebook.jpg

About MR HANS

Contact MR HANS

©2019 by MR HANS (UK)