Mouths are sure to water as you slice succulent beef encrusted with thyme, rosemary and oregano!
1.2kg-piece beef scotch fillet
2 tbs olive oil
1 tbs chopped fresh thyme
1 tbs chopped fresh rosemary
2 tsp dried oregano leaves
2 tsp cracked black pepper
Preheat a barbecue grill on high. use unwaxed kitchen string to tie beef crossways at 4cm intervals. Combine the oil, thyme, rosemary, oregano and pepper in a flameproof roasting pan. Add beef and turn to coat. Cook beef on barbecue grill, turning, for 10 minutes or until browned.
Return beef to pan. Cover with foil. Reduce heat to low and cook in a closed barbecue for 1 hour for medium or until cooked to your liking. transfer the beef to a plate. Cover and set aside for 15 minutes to rest. Slice the beef to serve.
Or bake in 200ºC oven 1 - 1¼ hours until cooked as desiredPrint Recipe