A delicious roast beef recipe from highly acclaimed New Zealand chef, Annabel Langbein.




Prep time:  10 mins + at least 1 hour marinating

Cook time:  20-25 mins

Serves:  6

    1.5kg piece beef scotch fillet, fillet or sirloin

    1 tbsp balsamic vinegar

    2 tsp horseradish sauce or dijon mustard

    salt and ground black pepper

    spritz of oil to brown meat

I find beef Scotch fillet, fillet and sirloin immensely gratifying cuts to cook as one piece – the meat holds well once cooked, is a happy chameleon to a vast array of sauces and flavourings and, provided you don’t overcook it, tastes superb hot or cold. Here I have used a simple balsamic and horseradish baste but you can keep the meat plain if preferred or spread it with pesto or with 1 tablespoon soy sauce mixed with 2 teaspoons Dijon mustard.

Tie beef into a neat roll with cooking string. Combine balsamic vinegar and horseradish and rub all over meat. Cover and marinate at least 1 hour or up to 48 hours in the fridge.

Season meat with salt and pepper and brown all over in a hot, lightly oiled pan. Transfer meat to a baking tray, reserving the unwashed pan to make the sauce.

Preheat oven to 220°C and roast beef until cooked to your liking. (Scotch fillet will take about 40-45 minutes for medium-rare, fillet 25-30 minutes and sirloin about 30-35 minutes. Use a meat thermometer to gauge preferred doneness.) Take from oven, cover and rest at least 10 minutes before serving in thick slices with sauce.


Red Wine Sauce:

    1 tbsp butter

    3 large shallots, finely diced

    1 tsp fruit jelly, eg red currant or cranberry

    2 cups red wine

    3 cups beef stock

    1 tsp sherry or red wine vinegar

    salt and ground black pepper

Heat butter over low heat in the frypan used to brown the meat. Add shallots and gently sizzle for 5 minutes or until softened but not browned. Add fruit jelly, wine and stock and simmer 40-45 minutes, stirring to lift pan brownings, until reduced and slightly thickened. Add vinegar and season to taste with salt and pepper. If preferred, strain sauce, discarding solids. Add any juices from the roasted meat into the sauce.



Recipe Sourced from Annabel Langbein

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