Herbs & Dukkah Crusted Roast Beef


Prep time: 15 mins  
Cooking time: 40 mins + resting time
Serves: 6


  • 2kg approx. Economy Scotch Fillet
  • 500g Pickling Onions
  • 2 Tbsp Chopped Thyme
  • 1 ½ Tbsp Chopped Rosemary
  • 1 Bunch Parsley
  • 1 Bunch Chives
  • 2 Tbsp Spicy Dukkah
  • 2 Tbsp Dijon Mustard
  • 3 Garlic Cloves
  • 2 Parsnips
  • Salt and Pepper
  • Olive oil


  1. Pat dry the beef and season with salt and pepper.

  2. Place the beef in the air fryer. Set to 180°C and cook for 40mins for medium rare to medium.

  3. Cut the onions in half lengthways and place them on a tray or a mixing bowl. Add the garlic clove with the skin on. Drizzle with olive oil, season with salt and pepper and add few sprigs of thyme and rosemary. Mix through and ad to the roast beef one quarter of the beef cooking time.

  4. Meanwhile, finely chop the thyme, rosemary, parsley and the chives. Place into a mixing bowl and add the spicy dukkah. Mix well and set aside.

  5. Peel the parsnips. Then, using the peeler, slice long strips of parsnip until reaching the core. Place all the strips on a baking tray and lightly drizzle with olive oil. Toss well and set aside.

  6. Once beef and onions are coked, remove from the air fryer and let it rest for at least 15-20mins before sling. Peel off the onion skins and discard.

  7. Meanwhile, place the parsnip strips into the air fryer and set to 180°C for 10mins. Then open the air fryer and toss well. Set again for further 10mins until golden brown and crispy.

  8. Brush the beef with the mustard and sprinkle all over with the herbs and Dukkah. Put a little pressure to make the herbs stick to the beef.

  9. Finely slice the beef and serve with parsnip chips and roasted onions.

Ingredients for Herbs & Dukkah Crusted Roast Beef

Garlic Head Each

$2.50 ea

Fresh Herbs Parsley Continental Bunch

$3.99 ea