Dijon and oregano roast beef with champ potato
1.5 kg piece rib eye/scotch fillet
2 tbsp Dijon mustard
1 tbsp dried oregano
1 tsp finely grated lemon rind
1 tbsp lemon juice
1 clove garlic, crushed
carrots and sugar snap peas to serve
1 kg Pontiac potatoes, peeled, coarsely chopped
0.5 cup cream
40 g butter
4 green shallots, ends trimmed, finely chopped
2 tbsp coarsely chopped fresh continental parsley
- Brush the beef with the combined mustard, oregano, lemon rind and juice, and garlic.
- Preheat the oven to 200ºC. Place the beef on a rack in a roasting dish. Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer.
- Remove beef from oven, loosely cover with foil and rest for 15 minutes before serving. Serve sliced beef with the Champ potato.
- To make the Champ potato: cook the potato until tender. Drain well. Return to pan with cream and butter, and use a potato masher to mash until smooth. Add the green shallot and parsley, stir until combined. Taste and season with salt and pepper.
- Serve with carrots and sugar snap peas.
- Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15-20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g.
- Judging your roast's degree of doneness using a meat thermometer. The internal temperature for: Rare 55-60ºC, Medium rare 60-65ºC, Medium 65-70ºC, Medium well 70-75ºC, Well done 75ºC.
- You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.