Roast beef with herb & nut pesto

Total time: 2hr 20m
Preparation Time: 20m

For 8 people

Nutritional Information

Contains 295 Kcal, 27g Protein, 3g Carbohydrates, 19g Fat


  • Roast beef
  • 1 kg roast beef
  • a little clarified butter
  • 2 tsp herb salt
  • 1 tbsp birnel (pear syrup)
  • 0.5 tbsp white wine
  • 0.5 tbsp mustard
  • a little pepper
  • Herb & nut pesto
  • 1 shallot
  • 2 tbsp flat-leaf parsley
  • 1 tbsp tarragon leaves
  • 1 tbsp mixed nuts
  • 1 tbsp lemon juice
  • 5 tbsp rapeseed oil
  • a little herb salt
  • a little pepper

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  • Roast beef

    Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates, salt the meat. Heat the clarified butter.
  • Brown the meat all over for approx. 10 mins., only turning when a crust has formed. Place the meat on the warmed platter.
  • Combine the pear juice concentrate, mustard and wine, season.
  • Baste the meat with the mixture several times during cooking.
  • Insert the meat thermometer in the thickest part. Cook at a low temperature for approx. 2 hrs. in the centre of an oven preheated to 80°C (core temperature approx. 55°C à point). The roast beef can then be kept warm at 60°C for up to 1 hr.
  • Herb & nut pesto

    Finely chop the shallot, herbs and mixed nuts.
  • Combine the lemon juice and oil, stir in the shallot, herbs and nuts, season.
  • Serve with:

    Puff pastry sticks and lamb's lettuce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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