Roast beef with tapenade, onions and mushrooms
By:
Jen Bedloe
Former head of food delicious.
- Published: 7 Apr 22
- Updated: 15 May 25
This aromatic roast beef makes the perfect Easter or Sunday lunch served with mash. Spoon the sweet, sticky roasting juices over the beef to serve.
For a twist on classic mash, try this beef with our mashed potatoes with greens and bacon.
Ingredients
- 1.2-1.5kg boned and rolled British beef topside joint
- 2 tbsp olive oil, plus extra to rub and drizzle
- 2 tbsp tapenade (try the Real Olive Company or Belazu)
- 20g flatleaf parsley, plus extra to garnish
- 2 fat garlic cloves
- 3 small onions, halved
- 125g chestnut mushrooms
- 200ml red wine
You’ll also need
- Probe thermometer
Method
- Heat the oven to 200°C fan/gas 7. Rub the beef with olive oil and season with salt and pepper, then sear all over until browned.
- Meanwhile, in a mini processor, whizz the tapenade, 2 tbsp oil, the parsley, garlic, some pepper and a little salt. Rub the paste over the beef, then put in a roasting tin with the onions and mushrooms. Drizzle with a little more oil. Pour the wine and 150ml water into the tin. Roast for 20 minutes, then turn down the heat to 180°C fan/gas 6 and roast for 25-30 minutes or until the centre of the beef reads 52°C on a digital probe.
- Rest the beef for 20-30 minutes, loosely covered with foil, then serve in slices with the veg, roasting juices and parsley.
- Recipe from April 2022 Issue
Nutrition
- Calories
- 369kcals
- Fat
- 14.1g (3.5g saturated)
- Protein
- 49.2g
- Carbohydrates
- 4.3g (3.2g sugars)
- Fibre
- 1.7g
- Salt
- 0.6g
delicious. tips
Prepare the beef for roasting up to a few hours ahead. The beef is best cooked from room temperature – take out of the fridge 1-2 hours before cooking.
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