User Manual

FALCON AUTUMN SERIES
11
2 tsp chopped thyme leaves
2 sprigs rosemary, chopped
2 tbs olive oil
3kg rib of beef
sea salt & freshly ground black pepper
Parsnip puree
800g parsnips, peeled & diced
2 cloves garlic, peeled & smashed
½ cup cream
100g unsalted butter, divided, at room
temperature
1 sprig rosemary, leaves picked
Preheat oven to 180°C Fan
or 200°C Conventional
Place thyme, rosemary and olive oil in a bowl
and mix to combine. Rub all over beef then
season well with salt and pepper. Transfer to a
roasting tray fitted with a rack. Roast for 1 hour
15 minutes for medium, or until the internal
temperature reaches 55-60°C (the beef will
continue to cook while resting so it’s best to take
it out closer to 55°C). Remove from oven, cover
loosely with foil and allow to rest for 20 minutes
before carving.
Meanwhile, to make the puree, place parsnip
and garlic in a large saucepan of salted water.
Bring to the boil and simmer for 15 minutes,
or until parsnip is tender. Drain and transfer
parsnip and garlic to a food processor. Add
cream and 70g butter and blend until smooth
and creamy. Season with salt and transfer to
serving bowl.
Place remaining butter in a saucepan over
medium heat for 1-2 minutes until foamy and
nut brown. Add rosemary and stir for 1 minute
until fragrant. Drizzle rosemary butter over
parsnip puree and serve with roast beef.
Roast Rib of Beef with
Parsnip Puree
ingredients
method
Prep time
15 mins
Cooking time
75 mins
Serves
6-8