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Roast beef with Dijon and herb dressing

Serves: 6
1 piece of beef fillet weighing approx. 1.8 kg
3 tbsp Dijon mustard
5 sprigs of thyme
2 sprigs of rosemary
2 cloves of garlic
1 tsp fennel seeds
Recipe preparation

Give this delicious recipe for roast beef with Dijon and herb dressing a try. It’s one of our favourites!

In the kitchen:
  • Wash and finely chop the thyme and rosemary leaves and mix with the Dijon mustard, crushed garlic and fennel seeds.
  • Coat the beef thoroughly with the Dijon dressing, and season with salt and pepper.
  • Place the meat in the Weber Original Rib and Roast Holder.
At the barbecue:
  • Half fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat - approx. 240-250°C.
  • Put the Rib and Roast Holder with the beef on the barbecue and cook over indirect heat for approx. 20 min.
  • Remove the meat from the barbecue and allow to rest uncovered for 10 min.
  • Put the meat back on the barbecue and give it another 20 min.
  • Remove once more and allow to rest uncovered for 10 min.
  • Continue the interval cooking until the meat has a core temperature of 58 degrees.
  • Remove the meat from the barbecue, cover and allow to rest for approx. 20 min. before carving.