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Striploin Roast Beef Easter Sunday Dinner

Lara Battigelli brings you this delicious Irish Hereford Prime Striploin Roast Beef recipe for your Easter Sunday dinner this year.

  • Serves: 3-4

Ingredients

For the Beef

  • Striploin roast beef
  • 2 tbsp Dijon mustard
  • Salt & pepper
  • 3 tbsp olive oil

Honey Glazed Carrots

  • 3 large carrots (cut into batons)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 2 tbsp whole grain mustard
  • 2 tbsp honey
  • 1 tsp dried thyme

Hasselback Potatoes

  • 1 kg baby potatoes
  • 1 tbsp smoked paprika
  • 1 tbsp aromat
  • Salt & pepper
  • 2 tbsp olive oil

Garlic Butter

  • 50g salted butter
  • Handful chopped fresh parsley
  • 2 minced cloves garlic

Method

  1. Prep your potatoes by placing between 2 chopsticks and cutting 4-5 times horizontally until you hit the wood (don’t cut potato all the way through). Parboil in salted water for 5 mins.
  2. Brush your meat on all sides with olive oil, salt & pepper & preheat your oven to 200°C.
  3. Sear your meat on all sides until there is a nice colour and then brush with Dijon mustard and put it into the oven (20 mins oven time per 500g).
  4. Strain potatoes, dry and season with everything listed above and add to same oven with the meat for 1 hr.
  5. Prep your carrots by slicing into batons and adding all the seasonings above. Cover dish in foil & bake for 40 mins.
  6. While everything is in the oven, make your garlic butter by adding parsley & garlic to your salted butter. Mash together and melt.
  7. Take beef out of oven after 45 mins, to rest. Cover loosely with foil. Take your potatoes out and baste with some of the garlic butter and put back into the oven while meat rests.
  8. Take carrots out of the oven.
  9. Carve up your beef after 15 mins. Plate up and add any remaining garlic butter to the potatoes before serving.
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