Herb Crusted Roast Beef

Discovering this herb crusted roast beef was like unlocking a hidden treasure in my kitchen. The first time I tried making it, the aroma of fresh herbs mingling with garlic and mustard filled the whole house, and I knew this would become a special tradition.

I still remember when unexpected guests arrived last minute, and this recipe came to the rescue. The crust crisped beautifully under the broiler, and everyone was all smiles by the time I sliced into the roast.

Ingredients

• Beef sirloin or rib roast: I always choose a 1.5 kg cut trimmed of excess fat to balance flavor and tenderness
• Olive oil: Helps the herb paste stick and adds a subtle richness to the crust
• Kosher salt and black pepper: Season generously to enhance the natural beef flavor
• Herb crust paste: Dijon mustard, fresh rosemary, thyme, parsley with garlic and oregano; fresh herbs are key for brightness, and the mustard gives that perfect tangy glue

Instructions

Get Everything Ready:

Preheat your oven to 220°C (425°F). Let the beef come to room temperature; this helps it cook evenly. The scent of fresh herbs waiting to be mixed already starts to excite you.

Season the Beef:

Pat the beef dry to ensure the crust sticks well. Rub olive oil all over, then coat with kosher salt and freshly ground black pepper. The olive oil will shimmer slightly as you work it in.

Make the Herb Crust Paste:

In a bowl, combine Dijon mustard, minced garlic, and finely chopped rosemary, thyme, parsley, oregano, sea salt, and ground black pepper. The aromatic herb medley smells incredible.

Coat the Roast:

Place beef on a rack and spread the herb paste evenly over the top and sides, pressing gently to adhere. This is where the magic starts to build.

Roasting Time:

Place in the oven for 15 minutes at high heat to set the crust. Then lower temperature to 180°C (350°F) and roast for about 1 hour or until medium-rare (54°C/130°F). The oven fills with an irresistible herbal aroma.

Rest and Serve:

Remove the roast and tent with foil for 15 minutes to let juices redistribute. Slice thickly and savor the juicy interior contrasting with that crisp, flavorful crust.

Save

This roast beef quickly became more than just a meal; it turned into a comfort whenever friends gathered around the table, sharing stories and laughter over slices of Herb Crusted Roast Beef and a glass of red wine.

Keeping It Fresh

Fresh herbs are the star here, so I always finely chop them right before mixing into the paste. If you don't have fresh, a pinch of dried can work but never quite shines the same.

Serving Ideas That Clicked

This dish pairs perfectly with roasted potatoes and a simple green salad. I also love drizzling some pan juices or making a quick red wine jus to drizzle on top.

A Time This Recipe Saved the Day

Once, I ran out of time on a hectic day and broiled the crust a little longer for an extra crisp finish. That unplanned twist turned into a new favorite variation.

• Remember to watch the broiler carefully to avoid burning
• If you want, add a splash of lemon juice to brighten the herb paste
• Don't forget to let the roast rest—it truly changes everything

Save

Thanks for spending time in the kitchen with me. I hope this recipe brings you as much joy and warm moments as it has me.

Recipe FAQ

→ What herbs are used for the crust?

Fresh rosemary, thyme, parsley, and dried oregano combine with garlic and Dijon mustard to create the flavorful crust.

→ How long should the beef rest after roasting?

Rest the roast for about 15 minutes tented with foil to allow juices to redistribute for optimal tenderness.

→ Can different herbs be substituted?

Yes, sage or tarragon are good alternatives that complement the beef’s rich flavor.

→ What temperature ensures medium-rare doneness?

Cook until the internal temperature reaches 54°C (130°F) for medium-rare beef.

→ How can I achieve a crispier crust?

Finish the roast under a broiler for 2-3 minutes while watching carefully to crisp the herb crust.