[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Premium 12 month plans only. Offer ends 18/06/24. See terms.
Herbed roast beef

Herbed roast beef

Total Time
1 hr 25 min
20 min
50 min
Tis the season to fill your home with the special scents of Christmas: like this delicious herb stuffed roast.


Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Fresh rosemary

2 tbs, coarsely chopped

Capers, rinsed, drained

1 tbs, chopped


2 clove(s), finely chopped

Fresh lemon rind

1 tsp, finely grated

Olive oil

1 tbs

Beef fillet (tenderloin), raw

800 g, (buy 1 x 1kg fillet) fat trimmed


  1. Preheat oven to 120°C. Place the parsley, rosemary, capers and garlic in a mortar and gently pound with a pestle until coarsely crushed. Add the lemon rind and oil. Season with salt and pepper and stir to combine.
  2. Place the beef on a clean work surface. Use a large, sharp knife to cut a 5cm-deep cut lengthways along the fillet. Open out the fillet. Spread parsley mixture over the inside of the beef. Fold the beef over to enclose the filling and tie with kitchen string, at 2cm intervals. Season with salt and pepper.
  3. Heat a large flameproof baking dish over high heat. Cook the beef, turning, for 5 minutes or until brown all over. Bake for 45 minutes for medium-rare or until cooked to your liking.
  4. Set aside, covered, for 15 minutes to rest. Serve the beef warm or at room temperature.