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
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Prep Time: Varies
Cooking Time: Varies
Serves 4 to 6
Beef Roasting Joint
Salt & Pepper
SIDES & SAUCES: Select from below (v) (v+)
Cabbage & Bacon
Roasting Tin or Roasting Tray
Meat Temperature Probe
WHY THESE CHEATS ?
"No cheats here for this." - MR HANS
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.
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.
Conventional Oven 200°c or 180°c Fan
Serve with your prefered choice of Side Dishes (Selection above)