Roast beef with tapenade, onions and mushrooms
- April 2022
- Serves 6
- Hands-on time 20 min. Oven time 40 min
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.
- 14.1g (3.5g saturated)
- 4.3g (3.2g sugars)
- 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
- 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.
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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