This recipe uses The Bush Rub, a tasty rub with smoked salt, beetroot, native kunzea and lemon myrtle. It is available from Saltbush Kitchen. This is easy to prepare and brings the flavour of Australia to your roast beef. You can use The Bush Rub on any cut of beef, for a festive occasion I use a beef fillet. I cook mine to medium rare, you can cook to what you prefer.
- 1kg fillet of beef (in one piece, cut from the thick end)
- 2 tablespoons The Bush Rub
- 3 tablespoons olive oil
- Salt to season
- Rub the beef with The Bush Rub, covering top and bottom.
- Pop in the fridge over night to marinate ( or for at least 2 hours).
- Take the beef out of the fridge 45 minutes before cooking. This allows the meat to reach room temperature before cooking.
- Preheat oven to 200°C / 180°C fan-forced. Preheat your roasting pan in the oven.
- Heat a non-stick frying pan with 2 tablespoons of olive oil. When it is very hot, add the beef and sear for 1 1/2-2 mins on each side until evenly browned all over.
- Lightly oil the hot roasting pan with 1 tablespoon olive oil.
- Transfer the beef to the roasting pan and pop it in the oven.
- Roast for 25 mins for medium rare beef - it should feel a little springy when lightly pressed. Transfer the fillet to a warm serving platter and leave to rest for 10 mins before serving.
I recommend using a meat thermometer, here's a helpful guide on internal temps.
Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C. Well done 75°C.