A simple piece of rare roast beef is a great centrepiece for any table. Two tips ensure success: bring the meat to room temperature before cooking it (about an hour out of the fridge depending on the weather) and rest it for at least half as long as you cook it. I use Scotch fillet because it has a little more fat, which melts during the cooking leaving its flavour behind, but eye fillet works well too. For a quick and impressive lunch or dinner, serve this rare roast beef with sauce Béarnaise, Matt Moran’s rough mint sauce (video below), sauce gribiche, or a simple salad. Use any leftovers to make delicious rare roast beef sandwiches! And in the glass? How about Soumah Cabernet Sauvignon, with its great savoury herbal notes.
Serves 2 (with leftovers for sandwiches)
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All of these salads are a great accompaniment to rare roast beef: watercress, orange & chèvre salad; radicchio, parsley & red onion salad; potato salad.
Potatoes and beef are a pretty natural pair. Try any of these potato sides alongside your rare roast beef: pommes Dauphinoise, crispy smashed potatoes, rosemary potatoes.
While Béarnaise sauce is traditional (and delicious), rare roast beef is great with Matt Moran’s rough mint sauce (see video) with some parsley added as well as green peppercorn hollandaise, salsa verde, or Café de Paris butter.
