Roast beef platter
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50
Serves:     people
Notes from Anna

Topside is by far the best type of joint for roast beef. The meat has to rest for at least 20 minutes after cooking and must be sliced really thinly to appreciate the tenderness.

Fragrant, tender, thinly sliced topside to feed a crowd and any leftovers make a great filling for sandwiches or wraps.

 

INGREDIENTS

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INSTRUCTIONS

  1. PRE-HEAT OVEN TO 200˚C/180˚C FAN/GAS 6
  2. Rinse the meat and pat dry with kitchen paper. Rinse the herbs and rub the sage leaves between your thumb and forefinger to release the aromatic oil.
  3. Warm the oil in a large shallow pan on the hob. Add the herbs and, after a minute, add the beef joint. Cook over a medium heat for about 5 minutes turning the beef over every couple of minutes to make sure it browns all over. Pour over the wine and cook for a minute or two.
  4. Transfer the meat to a roasting tin, pour over the cooking juices and scatter the garlic cloves in the tin unpeeled.
  5. Roast the joint for 45 minutes for medium rare. Add another 10 minutes for medium and further 15 minutes if you like the beef well done.
  6. Remove the meat from the oven once it has been cooked to your liking and place on a carving board. Wrap the beef with tinfoil and leave to rest for 20 minutes.
  7. JUS Meanwhile, strain the cooking juices, squeeze the garlic out of its case and mix with the juices. Season with a little salt and plenty of freshly ground black pepper and keep the liquid hot to drizzle over the sliced beef.

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