This blackened rib fillet roast recipe will change the way you cook roast beef forever. Tender & perfectly seasoned beef with this dark & flavourful crust.
Recipe & images courtesy of Alana Lowes.
Blackened Rib Fillet Roast
with Buttered Lemony Greens & Mustard Cream
Serves: 6-8 people | Prep Time: 15-20 mins | Cook Time: 1 hour
1.5kg rolled rib fillet roast
50g Barbecue Mafia Steakout BBQ Rub
500g brussel spouts
200g frozen broad beans
100ml sour cream
2 tsp hot English mustard
5 sprigs of thyme leaves
10 fresh sage leaves
2 tbsp olive oil
100g salted butter
Juice & zest of 1 small lemon
Salt & pepper to season
Preheat oven to 200°C fan forced.
To prepare the rolled rib fillet roast, place the spice rub onto a plate and roll the beef to coat completely. Place onto an oiled roasting tray and into the hot oven. Cook for 50 min to 1 hr depending on how you like it cooked. Cook closer to 50 mins for medium-rare or closer to 1 hr for more well done. A digital meat thermometer is a great tool to have in the kitchen to help alleviate any guess work.
Meanwhile, to prepare the buttered lemony greens, bring a medium pot of water to the boil. Place the brussel sprouts into the boiling water and cook until softened but still firm (approximately 5-6 mins). Remove with a slotted spoon and allow to cool slightly. Slice in half length ways. Into the same boiling water, place the frozen broad beans and cook for 2-3 mins. Drain. The broad beans need their outer coating removed after cooking to reveal the bright green beans. Set aside.
To make the mustard cream, mix together the sour cream, English mustard, thyme leaves and season with salt and pepper. Set aside in the fridge.
When the beef is cooked to your liking, remove it from the oven and rest for 10-15 mins. Meanwhile, heat the oil in a large frying pan. Add the sage leaves and fry until just crisp. Remove onto paper towel. In the same frying pan, add the brussel sprouts and cook until the edges are just charred. Remove and toss with the broad beans, butter, lemon juice and season with salt and pepper.
To serve, slice the meat into 6-8 slices and place on a platter and serve with the mustard cream. For the buttered lemony greens, place onto a plate and scatter with lemon zest and crispy sage leaves.