• 4servings
  • 140minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2kg/

  2. 31/2lb topside or boneless roasting joint beef

  3. 6 tbsp. grainy mustard

  4. 2 cloves garlic, peeled and crushed

  5. 15g/1/2oz fresh sage, roughly chopped

  6. Salt and freshly ground black pepper

  7. 4 6 tbsp. mild and light olive oil

  8. 900g/2lb old potatoes, peeled

  9. 2 tbsp mild and light olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/ 400°F/Gas 6.

  2. Blend together the mustard, garlic, sage and 1 tbsp. olive oil then spread over the meat and put into a roasting tin. Season with salt and pepper and drizzle over another the remaining oil. Cover loosely with foil.

  3. Roast the meat for 20 minutes per 500g/1lb plus 20 minutes: calculate the cooking time if using a larger joint of meat.

  4. Allow 175-225g/6-8oz of potato per person on average. Quarter the potatoes and place in a pan of cold, salty water and bring to the boil. Cook for 5 minutes then drain thoroughly. Toss in the olive oil. Add to the joint 1 and 1/4 to 1 and 1/2 hours before the end of the cooking. Baste regularly and turn once or twice until golden brown.

  5. Remove the foil for the last half hour of cooking.

  6. Stand the beef in a warm place before slicing. Serve with Yorkshire pudding, roast beef gravy and the roast potatoes.


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