The best Sunday roast ever!
Serves 10 – I think this works best served rare but works well served any way once its not incinerated!
For the beef:
1 Rib Eye of beef, about 2.5kg
½ cup crushed peppercorns
3 tbsps olive oil
100ml olive oil
8 unpeeled garlic cloves
1.5kg equal sized potatoes suitable for roasting, unpeeled and quartered
5 red/yellow peppers deseeded and quartered
10 shallots, peeled and halved
120g semi sun-dried tomatoes
200g pesto
handful of basil
toasted pine nuts
Preheat oven to 230ºC
1. Rub the Rib Eye with a little olive oil, then sprinkle with crushed peppercorns.
2. Preheat roasting tray with the olive oil. When the oil is hot place the beef on the roasting tray and return to oven, turning meat every 5 minutes to brown all over, after 15 minutes reduce the temperature to 190ºC and cook according to weight – see roasting chart below.
3. Combine oil, garlic, potatoes, onions and peppers in a large bowl and season.
4. Place on a heated roasting tray and roast for 45 minutes at 190ºC until potatoes are cooked, turning occasionally.
5. When beef is cooked to your liking, remove from oven, cover with foil and allow relaxing for 10 minutes.
6. Slice the beef thinly and transfer to warm plates.
7. When vegetables are cooked remove from oven and stir in pesto and semi sun-dried tomatoes, transfer to a warm serving plate and sprinkle generously with pine nuts and basil leaves.
|
Rare |
8-10 minutes per 450g |
|
Medium |
10-12 minutes per 450g |
|
Well-done |
15-18 minutes per 450g |
