Dry-Aged Roast Beef with Cashew Salad

A simple but tasty recipe - definitely one to keep for a rainy day! For the salad dressing, we don't use any marinades or sauces, but the meat liquid, why? You'll find out why when you eat it!

Dry aging makes the roast beef very delicate and aromatic. The meat flavour develops over time and fibers become very tender. We prepare the aged beef as a whole and then cut individual rump steaks from it.

Serves 4 people | Difficulty: Easy


  • 1 kg of dry-aged roast beef
  • Some olive oil
  • 250g of rocket
  • 50g of cashew nuts
  • 1 large sweet white onion
  • Pepper & sea salt



  1. Roast the dry aged beef at 240°C for about 10 minutes, until a crust forms.
  2. Wash the rocket, fry some cashews on the fry pan with some olive oil. Peel the onion and cut into fine strips.
  3. Return to the beef, and continue to cook for 10 - 20 minutes at 180°C, without adding liquid.
  4. Remove the beef from the oven, allow to rest for 15 minutes. Season with salt & pepper.
  5. Cut the roast beef in portions and arrange on the rocket salad.

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