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  1. Inspiring food service recipes for New Zealand

Rostbiff, Hasselback Potatoes, Sticky Balsamic Gravy

Rostbiff, Hasselback Potatoes, Sticky Balsamic Gravy – Recipe

The rostbiff is a lean cut of beef, packed full of natural flavour. It offers a consistent eating experience, trimmed, with the fat and rump cap. The mustard crust and sticky balsamic gravy combine superbly with the meat.

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Ingredients per serve

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What you need

The rostbiff is a lean cut of beef, packed full of natural flavour. It offers a consistent eating experience, trimmed, with the fat and rump cap. The mustard crust and sticky balsamic gravy combine superbly with the meat.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Rostbiff

    • Bring the meat to room temperature. Tie with kitchen string to keep its shape and maintain juiciness while cooking. Season.
    • Combine the Dijon mustard, KNORR Beef Booster, fennel seeds and 1/3 of the chopped rosemary. Rub the mix over the meat, then place on a rack in a roasting pan.
    • Brown the rostbiff in a very hot oven at 220°C for 15 minutes.
    • Reduce the heat to 160°C and slow roast for about 60–90 minutes, at approximately 30 minutes per kg with internal temperature reaching 55°C–57°C.
    • Remove from the oven and cover loosely with foil to rest for 10–15 minutes.

  3. Hasselback Potatoes

    • Slice each potato 2mm thick, being careful not to cut all the way through. Then drizzle with some of the olive oil and salt.
    • Bake the potatoes at 180°C for 30 minutes, then pour over the remaining oil and salt, crushed garlic and another 1/3 of the chopped rosemary.
    • Bake for a further 40 minutes, basting with the oil on the tray every 10 minutes until cooked.
    • Turn up the oven heat to 200°C, baste and bake for a further 10–15 minutes until extra golden.

  4. Sticky Balsamic Glaze

    • In a pot, heat the 750 ml water and whisk in KNORR Rich Brown Gravy, bringing to a boil. Reduce heat to a simmer for 2–3 minutes, whisking until smooth.
    • Stir through the remaining 1/3 of the rosemary and KNORR Italian Glaze with Balsamic. Simmer for a further 4–5 minutes.

  5. To Serve

    • Slice the rostbiff across the grain. Serve with hasselback potatoes, sticky balsamic glaze and steamed green beans.
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