Traditional Roast Beef with Roasted Potatoes and Trimmings
Traditional Roast Beef with Roasted Potatoes and Trimmings
Traditional Roast Beef with Roasted Potatoes and Trimmings


800g Ribeye roast
100g good quality butter
2 cups of Olive Oil
1 cup cream
4 garlic cloves chopped
4 medium size potatoes – steamed whole to par cook
2 springs of fresh rosemary
2 whole carrots cut into julienne
300g Green beans washed and set a side
Sea Salt and pepper
A good piece of beef is vital for this recipe. I get mine from Village Grocer or Ben's Grocer and I always ask for the tenderloin. The tenderloin means its the tender part of the cow. Get the butcher to trim it for you and tie it up into a log (like picture).

Instructions for Roast Beef

1.To dry age your beef, pat dry with kitchen towel and place on a cooling rack on top of a tray and place meat in the fridge (not covered) for at least 24 hours to 36 hours. The air helps circulate the meat and air dries it for a fuller meaty taste
2.To roast, take meat out at least 30 minutes before rubbing a good amount of sea salt and pepper onto the whole surface of the beef and place in the oven for 45 mins at 160c
3.Bring meat out and let it rest
4.In a non stick pan, add in some vegetable oil and pan fry it for no less then 15 seconds on each side for 10 minutes, let it rest and then slice meat
This is one of the most special meals to cook for your loved ones. It takes times to prepare but the result is a scrumptious meal made with so much love, you will want more. Although simple the time it takes to cook and using the best of ingredients makes this the perfect family feast. A little bit about my dear Lisa Surihani, Lisa and I grew up together and went to the same primary school. We share a friendship that tests the boundaries of time, distance and share a bond like no other. Lisa is extremely manja with me and I show my love by cooking for her. I am forever looking out for her and she is also forever looking out for me.

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