Ingredients
- 2 tsp chopped thyme leaves
- 2 sprigs rosemary, chopped
- 2 tbs olive oil
- 3kg rib of beef
- sea salt & freshly ground black pepper
- Parsnip puree
- 800g parsnips, peeled & diced
- 2 cloves garlic, peeled & smashed
- ½ cup cream
- 100g unsalted butter, divided, at room temperature
- 1 sprig rosemary, leaves picked
Serves: 6-8
Prep: 15 mins
Cooking: 75 mins
Method
Preheat oven to 180°C Fan or 200°C Conventional.
Place thyme, rosemary and olive oil in a bowl and mix to combine.
Rub all over beef then season well with salt and pepper.
Transfer to a roasting tray fitted with a rack.
Roast for 1 hour 15 minutes for medium, or until the internal temperature reaches 55-60°C (the beef will continue to cook while resting so it’s best to take it out closer to 55°C).
Remove from oven, cover loosely with foil and allow to rest for 20 minutes before carving.
Meanwhile, to make the puree, place parsnip and garlic in a large saucepan of salted water.
Bring to the boil and simmer for 15 minutes, or until parsnip is tender. Drain and transfer parsnip and garlic to a food processor.
Add cream and 70g butter and blend until smooth and creamy.
Season with salt and transfer to serving bowl.
Place remaining butter in a saucepan over medium heat for 1-2 minutes until foamy and nut brown.
Add rosemary and stir for 1 minute until fragrant.
Drizzle rosemary butter over parsnip puree and serve with roast beef.
Recipe presented by Falcon.
