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 favorite meat to eat cold - so I always buy a larger cut than is necessary - which means lots of leftovers! I've used a Prime beef 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.
How to Make Herb Crusted Roast Beef
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 1lb 6oz, and took about 30-35 minutes at 350F to get an internal temperature of 145F (medium 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.
📖 Recipe
Herb Crusted Roast Beef
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- To prepare the coating for the beef, mix together the mustard, olive oil, and herbs.
- Spread the mixture over the beef, then season with salt and pepper.
- Roast until the beef has reached the required level of doneness, about 35 minutes to 145F (rare).
- Let the meat rest for 10 minutes, then carve and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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