Herb Crusted Beef Topside Roast
TOTAL TIME: 1 HOUR 15 MINUTES
1.2 kg beef topside roast
12 French shallots, peeled & halved
3 large carrots, peeled & chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 tbsp wholegrain mustard
¼ cup fresh herbs (we used thyme, rosemary, oregano), finely chopped
375 mL beef stock
125 mL red wine
800 g potatoes, peeled & cut into 3cm pieces
20 g butter, cubed
⅓ cup full-cream milk
¼ cup finely grated parmesan
Steamed sugar snap peas and pre-made gravy, to serve
Preheat oven to 240°C (220° fan-forced).
Arrange shallots and carrots in a large roasting pan. Pour stock and wine into the pan.
Place beef on top of vegetables. In a small bowl combine oil, garlic, mustard and herbs. Season well then spread over beef.
Place beef in oven and reduce heat immediately to 200°C (180° fan-forced). Roast in oven for 45 to 60 minutes, or until cooked to your liking, covering top of roast with foil if over browning.
Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.
Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 to 12 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Season then mash with butter and milk until smooth. Stir through parmesan.
Slice beef and serve with shallots, carrots, parmesan mash, sugar snaps and gravy.