Ingredients
- Three-bone beef rib-eye roast 2kg
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Pistachio slivers 128g
- Fresh breadcrumbs 50g
- Spinneysfood Fresh Parsley 2 tbsp
- Spinneysfood Fresh Rosemary 2 tbsp
- Spinneysfood Fresh Thyme 2 tbsp
- Garlic 2 garlic cloves
- Dijon mustard 1 tbsp
- Frozen peas 180g
- Spinneysfood Fresh Mint A handful
- Spinneysfood Salted Butter 2 tbsp
Nutrition (Per serving)
- Calories 940
- Fat 80g
- Saturates 31g
- Protein 39g
- Carbs 13g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pistachio and herb-crusted roast beef with mint peas
Other 20 Mins Prep · 90 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Prepare a baking tray with baking paper and set aside.
- Season the roast beef generously with salt and black pepper. Heat the olive oil in a large pan over a medium-high heat. Once hot, sear the beef on all sides until browned, approx. 4-5 minutes per side. Pulse the pistachios in a food processor until fine and add the breadcrumbs, fresh herbs and garlic. Pulse until everything is well combined. Brush the seared beef with the Dijon mustard, then press the pistachio mixture onto the surface of the beef to form a crust. Place the beef on a rack in a roasting pan. Roast for approx. 1½ hours, or until the internal temperature reaches 57°C for medium-rare, or longer if desired. Remove from the oven and rest for 15 minutes before slicing.
- Boil the peas for approx. 5 minutes. Finely chop the mint. Drain the peas and return them to the pot. Stir in the butter and chopped mint. Season with salt and pepper.
- Serve the sliced roast beef with the mint peas on the side.