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Browse all Recipes
Red Meat
ROAST BEEF WITH DIJON AND HERB DRESSING
Fuel Type:
Gas
Charcoal
Serves 6
1:20 h
Prep Time
30 min.
Grilling Time
1:20 h
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Serves 6
Prep Time
30 min.
Grilling Time
1:20 h
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People
Serves 6
Prep Time
30 min.
Grilling Time
1:20 h
Ingredients
Instructions
the
Ingredients
1.800 kilogram beef fillet weighing approx.
beef fillet weighing approx.
3 tablespoons Dijon mustard
Dijon mustard
5 sprigs of thyme
sprigs of thyme
2 sprigs of rosemary
sprigs of rosemary
2 cloves of garlic
cloves of garlic
1 teaspoon fennel seeds
fennel seeds
Salt
Salt
Pepper
Pepper
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Instructions
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In the kitchen:
Wash and finely chop the thyme and rosemary leaves and mix with the Dijon mustard, crushed garlic and fennel seeds.
Coat the beef thoroughly with the Dijon dressing, and season with salt and pepper.
Place the meat in the Weber Original Rib and Roast Holder.
At the barbecue:
Half fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat - approx. 240-250°C.
Put the Rib and Roast Holder with the beef on the barbecue and cook over indirect heat for approx. 20 min.
Remove the meat from the barbecue and allow to rest uncovered for 10 min.
Put the meat back on the barbecue and give it another 20 min.
Remove once more and allow to rest uncovered for 10 min.
Continue the interval cooking until the meat has a core temperature of 58 degrees.
Remove the meat from the barbecue, cover and allow to rest for approx. 20 min. before carving.
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