Roast Beef with Herb and Nut Pesto

2hr 20m
Preparation/cooking time: ca. 20m + Roast in the oven: ca. 120m

For 8 people

Nutritional Information

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


  • tsp. herb salt to taste
  • a little clarified butter
  • 1 tbsp. birnel (pear syrup)
  • a little pepper to taste
  • 1 tbsp. lemon juice
  • 1 kg roast beef
  • 0.5 tbsp. white wine
  • 0.5 tbsp. mustard
  • 5 tbsp. rapeseed oil
  • 1 shallot, finely chopped
  • 2 tbsp. flat-leaf parsley, finely chopped
  • 1 tbsp. tarragon, finely chopped
  • 1 tbsp. mixed nuts (e.g. Coop Naturaplan), finely chopped

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  • Remove from the fridge approx. 1 hr. prior to preparing. 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 min, only turning when a crust has formed. Place the meat on the pre-warmed platter. Stir together the pear juice concentrate, mustard and wine, season, and brush over the meat several times during cooking.
  • Cook at a low temperature for approx. 2 hours 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 hour.
  • Combine the lemon juice and oil, stir in the shallot, herbs and nuts, season. Carve the meat and plate up with the pesto.

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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