Recipe from Lily Moore
Beef for Christmas
Cooking time: 1 hour
Servings 6
Our delicious roast beef recipe, the joint nestled among mushrooms and juicy vegetables, will help you hold onto proper Christmas vibes a little longer. A meal this gratifying really shouldn’t be so easy to make, but it is.


  • Tapenade
    2 tbsp.
  • Chestnut mushrooms
    4,4 oz.
  • Onion
    3 pcs.
  • Garlic
    2 cloves
  • Red wine
    7 fl. oz.
  • Olive oil
    2 tbsp.
  • Parsley
    1 oz.
  • Boned and rolled beef
    52,9 oz.

Nutrition facts per serving

  • Calories

    412 kcal

  • Protein

    53.4 g

  • Fat

    16.2 g

  • Carbohydrates

    5.7 g


  • Preheat the oven to 382°F. Brush the beef with the olive oil, add the seasoning, then fry on all sides until browned.

  • In the meantime, mix the parsley, 2 tablespoons of oil, tapenade, garlic, salt and pepper. Rub the beef with this mixture, then put in a baking dish along with the mushrooms and halved onions. Add some more oil. Then pour the 5.30 fl.oz. of water and 7.05 fl. oz. of red wine into the baking dish. Roast for 20 minutes, then reduce the heat to 356F and bake for 25-30 minutes.

  • Finally, cover the beef with a foil and let it rest for about 20 minutes, then serve sliced with the roast juice, vegetables and parsley.


  • Remove the meat from the refrigerator a couple of hours before cooking so that it reaches room temperature.

Bon Appetit!

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