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Herb-Roasted Beef with Roasted Fennel, Leeks and Carrots

A classic roast, perfect for Christmas dinner or any special occasion. You’ll have plenty of leftovers for sandwiches or Beef Tagliata.

Serves 8
Ready in 80 mins
Prep time 20 mins
Cooking time 60 mins
440 calories per serving


> 3 sprigs fresh rosemary
> 4 sprigs fresh thyme
> 2 cloves garlic
> 1 tbsp Dijon mustard
> 1/4 cup olive oil
> 1 tbsp honey
> 1 tsp lemon pepper
> 3 lb New York beef strip roast
> 4 oz bacon
> 1 leek
> 1 fennel bulb
> 6 carrots


Preheat oven to 350°F. Chop the rosemary and thyme leaves, discarding the stems. Finely chop the garlic. Mix the rosemary, thyme and garlic with the mustard, oil, honey and lemon pepper. Rub the beef with 2 tbsp of the marinade. Layer the bacon over the beef. Place beef in a roasting pan and fold the bacon under.
Halve the leeks and wash thoroughly to remove dirt and grit. Cut into pieces. Trim the stems and fronds off the fennel and cut bulb into quarters. Peel the carrots and cut into large chunks. In a large pot of boiling water, cook the vegetables for 4 min. Drain and mix with the remaining the marinade.
Roast beef 40 min. Add vegetables and continue roasting for 20 min., or until an instant read thermometer reaches 135°F. Transfer beef to a cutting board and cover loosely with foil. Let meat rest at least 10 min. before serving with roast vegetables.


You can get the meat and vegetables ready to roast 1 day in advance. Cover and chill. Bring to room temperature before roasting.

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