Wash and chop the herbs, mix half with oil. Crush the peppercorns. Wash roast beef and dab dry. Rub with salt and pepper. Spread the herb and oil mixture over it.
Pre-cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Reduce temperature to 100 °C and cook for a further 3 hours. Clean and wash spring onion and cut into fine rings. Puree remaining chopped herbs, spring onion and yoghurt. Mix with mayonnaise. Season to taste with salt, pepper and lemon juice. Whip the roast beef in aluminium foil, let it rest for about 10 minutes. Then cut open and garnish with fresh herbs. Serve yoghurt and herb sauce extra.
Mix with mayonnaise. Season to taste with salt, pepper and lemon juice. Whip the roast beef in aluminium foil, let it rest for about 10 minutes. Then cut open and garnish with fresh herbs. Serve yoghurt and herb sauce extra. Delicious with baguette