How about a Mother's Day Roast this coming weekend?
Blackened Rib Fillet Roast
With Buttered Lemony Greens & Mustard Cream
(SERVES: 6-8 PEOPLE | PREP TIME: 15-20 MINS | COOK TIME: 1 HOUR)
INGREDIENTS:
METHOD:
Preheat oven to 200°C/390°F fan forced.
- To prepare the rolled rib fillet roast, place the spice rub onto a plate and roll the beef to coat completely.
- Place onto an oiled roasting tray and into the hot oven.
- Cook for 50 min to 1 hr depending on how you like it cooked.
- Cook closer to 50 mins for medium-rare or closer to 1 hr for more well done. A digital meat thermometer is a great tool to have in the kitchen to help alleviate any guess work.
-Meanwhile, to prepare the buttered lemony greens, bring a medium pot of water to the boil.
- Place the brussel sprouts into the boiling water and cook until softened but still firm (approximately 5-6 mins).
- Remove with a slotted spoon and allow to cool slightly.
- Slice in half length ways. Into the same boiling water, place the frozen broad beans and cook for 2-3 mins.
- Drain. The broad beans need their outer coating removed after cooking to reveal the bright green beans. Set aside.
- To make the mustard cream, mix together the sour cream, English mustard, thyme leaves and season with salt and pepper. Set aside in the fridge.
- When the beef is cooked to your liking, remove it from the oven and rest for 10-15 mins.
- Meanwhile, heat the oil in a large frying pan. Add the sage leaves and fry until just crisp. Remove onto paper towel.
- In the same frying pan, add the brussel sprouts and cook until the edges are just charred. Remove and toss with the broad beans, butter, lemon juice and season with salt and pepper.
- To serve, slice the meat into 6-8 slices and place on a platter and serve with the mustard cream. For the buttered lemony greens, place onto a plate and scatter with lemon zest and crispy sage leaves.
Enjoy!
Blackened Rib Fillet Roast
With Buttered Lemony Greens & Mustard Cream
(SERVES: 6-8 PEOPLE | PREP TIME: 15-20 MINS | COOK TIME: 1 HOUR)
INGREDIENTS:
- 1.5kg/3.3lb rolled rib fillet roast
- 50g/1.8oz Your preferred BBQ Rub (I use Barbecue Mafia Steakout BBQ Rub)
- 500g/17.6oz brussel spouts
- 200g/7oz frozen broad beans
- 100ml/6.8f-oz sour cream
- 2 tsp hot English mustard
- 5 sprigs of thyme leaves
- 10 fresh sage leaves
- 2 tbsp olive oil
- 100g/3.5oz salted butter
- Juice & zest of 1 small lemon
- Salt & pepper to season
METHOD:
Preheat oven to 200°C/390°F fan forced.
- To prepare the rolled rib fillet roast, place the spice rub onto a plate and roll the beef to coat completely.
- Place onto an oiled roasting tray and into the hot oven.
- Cook for 50 min to 1 hr depending on how you like it cooked.
- Cook closer to 50 mins for medium-rare or closer to 1 hr for more well done. A digital meat thermometer is a great tool to have in the kitchen to help alleviate any guess work.
-Meanwhile, to prepare the buttered lemony greens, bring a medium pot of water to the boil.
- Place the brussel sprouts into the boiling water and cook until softened but still firm (approximately 5-6 mins).
- Remove with a slotted spoon and allow to cool slightly.
- Slice in half length ways. Into the same boiling water, place the frozen broad beans and cook for 2-3 mins.
- Drain. The broad beans need their outer coating removed after cooking to reveal the bright green beans. Set aside.
- To make the mustard cream, mix together the sour cream, English mustard, thyme leaves and season with salt and pepper. Set aside in the fridge.
- When the beef is cooked to your liking, remove it from the oven and rest for 10-15 mins.
- Meanwhile, heat the oil in a large frying pan. Add the sage leaves and fry until just crisp. Remove onto paper towel.
- In the same frying pan, add the brussel sprouts and cook until the edges are just charred. Remove and toss with the broad beans, butter, lemon juice and season with salt and pepper.
- To serve, slice the meat into 6-8 slices and place on a platter and serve with the mustard cream. For the buttered lemony greens, place onto a plate and scatter with lemon zest and crispy sage leaves.
Enjoy!
:d
