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Roasted Whole Angus Reserve Rostbiff

Serves
8
Prep
1.5 hours
Cook
1.5 hours
Difficulty
Easy
Ingredients.
  • 1 x whole Angus Reserve Rostbiff (approximately 3-3.5Kg)
  • 3 tbs olive oil
  • 1 tbs fennel seeds
  • 1 tbs coriander seeds
  • 1 tbs white peppercorns
  • 1 tbs hot smoked paprika
  • 1.5 tbs salt flakes
Method.
  • Remove Rostbiff from any packaging and pat dry with paper towel.
  • Grind the above spices with salt in a blender or mortar and pestle till coarsely ground.
  • Rub the oil and spice rub into the beef till evenly covered, leave to sit on the kitchen bench for a further 1.5 hours (allowing to come up in temperature before cooking).
  • Pre-heat oven to 200°C conventional (180°C fan forced).
  • Heat a large skillet over a medium high heat with a little olive oil, add in the beef and brown evenly on all sides for 3-5 minutes.
  • Place into the oven, preferably on a small rack, set over the skillet to allow for a little heat flow.
  • Reduce oven to 150°C after 10 minutes and continue cooking for a further 1.5 hours.
  • Test the internal temperature after an hour of cooking by pushing a digital meat probe into the thickest part of the meat. To achieve medium rare, cook the beef to 54°C and then turn oven off, leaving the door open to allow the beef to rest for a further 20 minutes. The beef will increase several more degrees in this time as heat continues to travel
  • Carve against the grain and serve immediately.
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