Roast beef with aubergine, peppers and cannellini beans

Roast beef with aubergine, peppers and cannellini beans

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.

Roast beef with aubergine, peppers and cannellini beans

For another roast with punchy flavours, try our roast beef with tapenade.

  • 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.

For another roast with punchy flavours, try our roast beef with tapenade.

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

Ingredients

  • 1.2-1.5kg boned and rolled British beef topside joint
  • 4 tbsp olive oil, plus extra to rub and drizzle
  • 2 tbsp harissa paste
  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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 harissa, 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.

Nutrition

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

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.

Buy ingredients online

Recipe By:

Jen Bedloe
Former head of food delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Roasts

Roast beef and fresh tomato rigatoni

This roast beef recipe is inspired by a dish from...

Save recipe icon Save recipe icon Save recipe

Alternative Christmas roast

Rib of beef with porcini, tarragon and port gravy

The rich flavours of porcini, tarragon and port do justice...

Save recipe icon Save recipe icon Save recipe

Roasts

Beef rump with salsa verde and sherry-roast root vegetables

This delicious roast beef with root vegetables and tangy salsa...

Save recipe icon Save recipe icon Save recipe

Roast beef

Beef sirloin with king oyster mushrooms

Perfectly cooked beef, creamy whipped potatoes, buttery mushrooms and the...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.