Roast Beef With Three Sauces

All I want for Christmas is…. well only Santa knows the truth but I will settle for some chilled rare roast beef with three sauces which is the dish I will be taking along for Chrissie day with the Gordons. Don’t ask me why I think three sauces are better than one but lets just put it down to the excesses of Christmas.

Here is something which is more ‘to taste’ than precise measurements. In other words, if you love rosemary, hoy in a bit more- same for the garlic etc.


For The Beef…

Secure the beef around with kitchen string to create an even shape. Put in a ceramic dish.

Mix, rosemary, thyme and pepper and rub all over beef, then top with seeded mustard, garlic and bay leaves.

Pour over vinegar, cover with plastic wrap and leave in the refrigerator to marinate for a couple of hours or overnight, turning occasionally.

Remove fillet from refrigerator and leave for 1 hour to come to room temperature.

Preheat fan-forced oven to 70°C (158°F).

Remove beef from marinade and pat dry with paper towel, then place in a roasting pan, drizzle with olive oil and roast for 4 hours.

Remove from pan and leave to rest for 20–30 minutes. Cut into thick slices and serve hot or cold.

For The Sauces…


Combine all ingredients.


Cook eggs in boiling water until hard-boiled (10 minutes). Refresh, then peel, halve, remove egg yolks (discard whites) and place in a bowl. Add tuna and mash with a fork, then add remaining ingredients, mix well to combine and season to taste with lemon juice and freshly ground black pepper.

Sauce will keep refrigerated for 3 days. Serve with sliced beef fillet, watercress and extra capers

Tarragon Aioli

Combine all ingredients and mix well. Cover and refrigerate for 1 hour to blend the flavors.

Serve chilled. May be made up to two days in advance.



  • 1 x scotch fillet, trimmed
  • 2 teaspoons rosemary, roughly chopped
  • 3 cloves garlic, crushed
  • 3-4 fresh bay leaves
  • 1 tablespoon of seeded mustard
  • 2 teaspoons thyme, roughly chopped
  • ¼ cup balsamic vinegar
  • 1 tablespoon crushed black peppercorns
  • sea salt
  • extra virgin olive oil, for cooking.

Horseradish Sauce – Makes 3/4 cup

  • 1/4 cup mayonnaise. 1/4 cup sour cream
  • 1 tablespoon Dijon mustard. 2 scallions, finely chopped
  • 2 teaspoons prepared horseradish.


  • 2 eggs, at room temperature
  • 185 gm canned Italian tuna in oil, drained well
  • 225 gm (¾ cup) whole-egg mayonnaise
  • 50 gm (¼ cup) capers in vinegar, rinsed and finely chopped, plus extra to serve
  • 2 golden shallots, finely chopped
  • 2 anchovy fillets, finely chopped
  • Juice of ½ a lemon, or to taste

Tarragon Mustard Aioli – Makes About 2/3 Cup

  • 1/2 cup mayonnaise
  • 1 small garlic clove, crushed and minced fine
  • 1 tbsp finely chopped fresh tarragon
  • 2 tbsp Dijon mustard
  • Salt and fresh ground black pepper to taste

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