There’s nothing better than enjoying some comforting roast beef on a cool winter night and this mouthwatering recipe might just be one of the best ones out there! While the meat is definitely the star of the show, the delicious herb finishing sauce is surely a close second thanks to how the aromatic flavours work so well together!
This recipe was supplied to Starts at 60 by CSIRO and was taken directly from their new recipe book that centres on maintaining a healthy diet through low-carb meals. So if you want something delicious that’s still on the lighter side then give this one a go!
- 600 g lean beef topside roast
- 1/4 cup (60 ml) olive oil
- 8 small zucchini, cut into thick chips
- 600 g parsnips, peeled and cut into thin chips
- 2 tablespoons rosemary leaves
- 100 g baby spinach leaves
Herb Finishing Sauce
- 1 teaspoon sweet paprika
- 1/2 cup (125 ml) red wine vinegar
- 1/4 cup at-leaf parsley leaves
- 2 tablespoons oregano leaves
- 100 g Greek-style yoghurt
- Preheat the oven to 200°C (180°C fan-forced).
- Place the beef in a large flameproof roasting tin and rub all over with 1 tablespoon oil. Add the zucchini, parsnip, rosemary leaves and remaining oil and toss to combine and coat. Season everything with freshly ground black pepper and roast for 25–30 minutes for medium or until the beef is cooked to your liking. Transfer the beef, zucchini and parsnip to a platter, cover loosely with foil and rest for 10 minutes.
- To make the herb finishing sauce, add the paprika and vinegar to the roasting tin. Place the tin over medium heat and simmer, scraping off any bits caught on the base, for 3 minutes or until the vinegar has reduced by one-quarter. Pour the mixture into an upright blender, add the remaining ingredients and blend until smooth.
- Carve the rested beef, then divide among serving plates, along with the vegetables. Drizzle over the herb finishing sauce and serve with the spinach and rocket leaves.