Mustard and Herb Crusted Beef

Cook time 20 minutes
Servings 6-8


1 tbs. olive oil
800g-1kg fillet of beef roast, centre cut
3 tbs. parsley, finely chopped
3 tbs. tarragon, finely chopped
2 tsp. thyme, finely chopped
1 clove of garlic
1/s tsp cajun pepper
20g butter, softened
4 tbs. Dijon mustard
1 cup fresh breadcrumbs made with 2 day old bread
2 tbs. Parmesan
Salt and pepper

Mustard and Herb Crusted Beef


Pre heat your oven to 180C. Remove the meat from the fridge 30 minutes before cooking. Drizzle with a little oil and season with salt and pepper. In a stove-safe roasting pan, brown the meat all over. Remove and rest on a tray. In a mini food processor, blitz the 2 tbs. parsley and tarragon and 1 tsp. of thyme add mixture to the breadcrumbs and add Parmesan. To make the garlic butter, in the same food processor, add some more herbs, dijon, butter and garlic.

Using a pastry brush or a spoon, spread the butter, Dijon and garlic paste over the meat. Press the breadcrumb mix over the butter. Bake in the oven for 25-30 minutes for medium rare. The internal temperature should be around 51C. If you would like it cook it to medium, leave in the oven for a further 5-10 minutes. Rest uncovered for 10 minutes before slicing into thick medallions. Serve with your favourite roasted potatoes and a green salad.