Roast beef with aubergine, peppers and cannellini beans

Roast beef with aubergine, peppers and cannellini beans
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, oven time 1 hour 5-10 min

Our lighter take on roast beef, the joint nestled among juicy vegetables and cannellini beans, will help you hold onto proper sunshine vibes a little longer. A meal this gratifying really shouldn’t be so easy to make, but it is.

Nutrition: per serving

Calories
482kcals
Fat
15.2g (3.6g saturated)
Protein
54.4g
Carbohydrates
21.8g (7g sugars)
Fibre
11.1g
Salt
0.82g
Calories
482kcals
Fat
15.2g (3.6g saturated)
Protein
54.4g
Carbohydrates
21.8g (7g sugars)
Fibre
11.1g
Salt
0.82g

Ingredients

  • 1.2-1.5kg boned and rolled British beef topside joint
  • 4 tbsp olive oil, plus extra to rub and drizzle
  • 1 tbsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 20g fresh oregano, leaves picked and chopped
  • 1 tbsp chopped fresh thyme leaves
  • ½ tsp sea salt flakes
  • 2 aubergines, cut into wedges, then scored
  • 2 red peppers, cut into rough chunks
  • 2 red onions, cut into quarters through the root
  • 4 fat garlic cloves, bashed with the side of a knife
  • 150ml red wine
  • 2 x 400g tins cannellini beans, drained and rinsed
  • Handful fresh basil leaves to serve

Also useful…

  • Digital probe thermometer

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Heat a large frying pan until hot, rub the beef with olive oil, then sear on all sides until well browned. Put on a carving board. Wipe out the pan, then add the 4 tbsp olive oil and spices. Warm the oil gently over a low-medium heat until the spices start to smell fragrant and the mustard seeds pop. Take the pan off the heat and stir in the chopped herbs and sea salt flakes.
  2. Arrange the aubergines, peppers, onions and garlic in a roasting tin, drizzle with a little extra olive oil and season with salt and pepper. Roll the seared beef joint in the herbs and spices to coat evenly, then put the joint in the middle of the vegetables in the roasting tin. Pour any remaining herby spice oil and beef juices over the vegetables and toss to coat.
  3. Roast for 20 minutes, then take the tin out of the oven and turn down to 200°C/180°C fan/gas 6. Toss the vegetables in the tin and pour in the wine. Return to the ven and roast for another 35-40 minutes or until a digital probe thermometer pushed into the centre of the beef reads 45-50°C for medium-rare. Lift the beef out onto the carving board to rest, then stir the beans into the vegetables, coating them in the juices. Return to the oven for 10 minutes to heat the beans through.
  4. Put the beans and vegetables on a platter and spoon over the pan juices, then arrange the beef on top. Scatter with basil leaves, then carve and serve with the veg and beans.

delicious. tips

  1. This recipe relies on using top-quality beef for perfect tenderness. If you don’t have a good local butcher, order a quality organic topside joint from eversfieldorganic.co.uk, also stocked at abelandcole.co.uk and ocado.com. Take the joint out of the fridge roughly an hour before roasting to let it start to come to room temperature.

  2. Top of the reds for this is a smooth, mellow red rioja reserva, decanted before serving to let its aroma open up.

Recipe By

Jen Bedloe

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