This herb crusted roast beef is perfect for serving at special occasions!
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Roast beef is one of my favorite things to cook for celebrations – but I also enjoy it at the weekend too. It helps that roast beef is my absolute meat to eat cold – so I always get a larger cut than is necessary – which means lots of leftovers! I’ve used a sirloin tip roast here but any decent cut of beef would work well – especially a tenderloin! The beef is crusted with a mixture of herbs and Dijon mustard, and adds a wonderful flavor to the meat.
To prepare the coating for the beef, mix together Dijon mustard, olive oil, and finely chopped fresh herbs. I use whatever I have to hand or whatever is overflowing in my herb garden! Featured in these photos is a combination of garlic chives, flat-leaf parsley, and thyme.
Spread the mixture over the beef, then season with salt and pepper.
Roast in a preheated oven until it has reached the required level of doneness – this cut was 3lb and took about 40 minutes at 350F to get an internal temperature of 140F (rare). And yes, I *do* like my beef rare!!! A reliable probe thermometer is absolutely essential for cooking roast beef in my kitchen.
Let the meat rest for 10 minutes, then carve and serve.
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