Roast Beef with Roasted Tomatoes and Tapenade

Roast Beef with roasted Tomatoes and Tapenade

Serves: 6

Ingredients

Blue Triangle ¼ cup balsamic vinegar
Blue Triangle 2 tablespoons fresh thyme leaves
Blue Triangle 1 tablespoon chopped fresh rosemary leaves
Blue Triangle ⅓ cup olive oil
Blue Triangle 2kg beef rump roast
Blue Triangle 4 garlic cloves, cut into thirds
Blue Triangle 1kg sebago potatoes, chopped
Blue Triangle 3 x 240g packets cherry truss tomatoes
Blue Triangle ⅓ cup olive tapenade

 

Method

  1. Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug. Place beef in a glass or ceramic baking dish. Using a small sharp knife, cut twelve 2cm-long x 3cm deep slits over beef. Insert garlic slices in slits. Pour over vinegar mixture. Turn to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits.
  2. Preheat barbecue on high with hood closed. Lightly grease a disposable foil baking tray. Place potatoes in a large bowl. Add remaining oil. Season with salt and pepper. Toss to coat. Place beef and potatoes in prepared tray.
  3. Reduce temperature to medium. Roast beef and potatoes, with hood down, using indirect heat (see note), for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking. Remove from barbecue. Cover. Rest beef for 20 minutes. Place tomatoes in a disposable foil baking tray. Roast (with hood down) for 15 to 20 minutes or until tomatoes start to collapse.
  4. Slice beef. Serve with potatoes, tomatoes and tapenade.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 To use indirect heat, turn burners on 1 half of the barbecue to required temperature. Place baking tray on unheated side of barbecue.

 Remove beef from fridge and stand at room temperature for about 20 minutes before cooking. This will allow meat to cook more evenly.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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I’ve been cooking for 20 years and these are the best eye fillets I have ever tried.

Philip Edwards, Moo Moo The Wine Bar + Grill
Moo Moo - The Wine Bar and Grill

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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour