Ingredients:

  • 3 lb Beef Joint (Topside, Silverside, or Ribeye)
  • 2 tsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 6 large cloves Fresh Garlic, minced
  • 3 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme leaves, finely chopped
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dijon Mustard (optional)
  • 1 tbsp Olive Oil (High Smoke Point)

Instructions:

  1. Preparation: Remove the beef joint from the fridge 1 hour before cooking to allow it to come to room temperature. Pat the beef completely dry using kitchen paper.
  2. Make the Compound Butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, and Dijon mustard (if using). Mix thoroughly until the mixture is uniform.
  3. Season and Apply Crust: Season the entire beef joint generously with 2 tsp of coarse salt and black pepper. Smear the garlic-herb butter evenly over the entire surface of the beef.
  4. High-Heat Sear: Preheat the oven to 220°C (425°F). Place the butter-crusted beef joint onto a wire rack set inside a roasting pan. Roast at 220°C (425°F) for 15 minutes to set the crust and initiate searing.
  5. Reduce Heat and Roast: After 15 minutes, reduce the oven temperature to 170°C (340°F). Continue roasting, checking the internal temperature with a meat thermometer approximately 45 minutes after reducing the heat.
  6. Remove and Rest: Once the internal temperature reaches 5°F/3°C below your desired doneness (e.g., 130°F/55°C for medium-rare), remove the beef from the oven immediately. Transfer the beef to a cutting board, tent loosely with foil, and allow it to rest for a mandatory minimum of 20 minutes.
  7. Carve and Serve: Remove the twine (if used). Using a sharp knife, carve the beef against the grain into slices and serve, optionally drizzling with accumulated pan juices.