Roast Beef with Rosemary and Thyme

This traditional roast beef is perfectly seasoned with a blend of salt, black pepper, mustard, garlic, and fresh herbs, creating a deliciously tender and flavourful main course. Perfect for family gatherings or Sunday dinners, this dish offers a rich, savoury taste with a crispy, golden crust.

Prep Time 15

Cook Time 1 30

Resting 15

Total Time 2

Servings People

Ingredients

1.5 kg beef joint sirloin
2 tbsp olive oil
2 tbsp Dijon or whole-grain mustard
3 cloves garlic minced
1 tbsp sea salt
1 tbsp cracked black pepper
3 sprigs fresh rosemary chopped
3 sprigs fresh thyme chopped

Instructions

Preheat the oven to 220°C (200°C fan) or 425°F. Place the beef joint on a roasting tray and let it sit at room temperature for about 15 minutes while you prepare the rub.
Prepare the rub by mixing the olive oil, mustard, minced garlic, salt, black pepper, chopped rosemary and thyme in a small bowl until it forms a paste.
2 tbsp olive oil, 2 tbsp Dijon, 3 cloves garlic, 1 tbsp sea salt, 1 tbsp cracked black pepper, 3 sprigs fresh rosemary, 3 sprigs fresh thyme
Coat the beef generously with the rub, massaging it evenly across all sides of the joint to create a thick layer of flavour.
1.5 kg beef joint
Roast the beef in the preheated oven for 15 minutes to form a crust. After this initial high heat, reduce the temperature to 180°C (160°C fan) or 350°F and roast for another 1 hour and 15 minutes for medium-rare (cook longer if you prefer medium or well-done).
Rest the meat by removing it from the oven and loosely covering it with foil. Let it rest for 15 minutes to allow the juices to redistribute.
Serve by slicing the roast and enjoying it with your favourite sides, such as roasted potatoes and seasonal vegetables and any leftover with horseradish in glorious sandwiches.

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