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Fast Ed's herb and pepper roast with bean salad

Perfect for creating a high-impact low-effort dinner party meal.


  • 1kg beef Scotch fillet

  • 2 tbsp cracked black pepper

  • 1.5 tbsp dried Italian herbs

  • 2 tsp fine salt

  • 2 tbsp extra virgin olive oil

  • 200g green beans, trimmed

  • 200g yellow beans, trimmed

  • 2 tbsp extra virgin olive oil

  • 1 tbsp white wine vinegar

  • Lemon wedges and crusty bread, to serve


  • 1.

    Preheat oven to 210°C. Roll the beef in a mixture of pepper and herbs, then set aside to marinate for 30 minutes. Sprinkle with salt and olive oil, then arrange in a baking dish and roast for 30 minutes.

  • 2.

    Reduce the heat to 170°C then continue baking for 20 minutes. Set aside to rest for 5 minutes.

  • 3.

    Steam the beans until tender, then season with salt and pepper and toss in the olive oil and vinegar. Carve the roast and serve on a bed of beans with lemon wedges and crusty bread.


For perfect medium roast beef, use a meat thermometer. The centre should reach 60°C.
Pepper is the perfect addition to beef as it encourages the production of hydrochloric acid in the stomach, which makes digestion easier and more effective.
Scotch fillet is the best roasting cut as it has a good fat to meat ratio which bastes the cut automatically while cooking.

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