Herb roast beef with green yoghurt sauce

Name: Herb roast beef with green yoghurt sauce
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 1 Pot of basil; 1 Pot of chervil; 1 Rosemary stalk; 1 collar Parsley; 4 TABLESPOONS Oil; 2 TABLESPOONS Peppercorns; 1.2 kg high roast beef with thin fat edge; 7-10 Tbsp Salt; 1 Spring onion; 300 g Skimmed milk yoghurt; 4 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp fresh herbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

1 Pot of basil
1 Pot of chervil
1 Rosemary stalk
1 collar Parsley
4 TABLESPOONS Oil
2 TABLESPOONS Peppercorns
1.2 kg high roast beef with thin fat edge
7-10 Tbsp Salt
1 Spring onion
300 g Skimmed milk yoghurt
4 TABLESPOONS Salad Mayonnaise
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp fresh herbs

Directions

1
Wash and chop the herbs, mix half with oil. Crush the peppercorns. Wash roast beef and dab dry. Rub with salt and pepper. Spread the herb and oil mixture over it.
2
Pre-cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Reduce temperature to 100 °C and cook for a further 3 hours. Clean and wash spring onion and cut into fine rings. Puree remaining chopped herbs, spring onion and yoghurt. Mix with mayonnaise. Season to taste with salt, pepper and lemon juice. Whip the roast beef in aluminium foil, let it rest for about 10 minutes. Then cut open and garnish with fresh herbs. Serve yoghurt and herb sauce extra.
3
Mix with mayonnaise. Season to taste with salt, pepper and lemon juice. Whip the roast beef in aluminium foil, let it rest for about 10 minutes. Then cut open and garnish with fresh herbs. Serve yoghurt and herb sauce extra. Delicious with baguette