This Christmas enjoy this roast with the most - mustard and tarragon coated beef with a roasted garlic aioli.
1 whole garlic bulb 235g (1 cup) Neil Perry Fresh Signature Mayonnaise 85g (1/3 cup) sour cream 2 tbs chopped fresh chives 1.2kg-piece beef fillet, fat trimmed 2 tbs wholegrain mustard 2 tbs Dijon mustard 1/4 cup chopped fresh tarragon leaves
Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.
Thinly slice the beef. Place on a platter. Serve with aioli.
Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue to the end of step 3 up to 1 hour before transporting. Continue from step 4 just before serving.
Transport tip: Transport the beef and aioli in separate airtight containers.
Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.
Good Taste - February 2008, Page 91
Recipe by Cynthia Black
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