Crispy Roast Beef with Herbs

This simple roast beef recipe uses herbs that you may already have in your cupboard to provide a crispy coating for the beef. The pasta, asparagus and cherry tomato salad provides a wonderful accompaniment for a nice light roast meal.

Prep Time: 15 mins

Cook Time: 1 hour 40 minutes

Serves: 8 people

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 1.3kg lean beef topside joint
  • 2 teaspoons dried mixed herbs
  • 2 teaspoons fennel seeds, crushed
  • 2 teaspoons olive oil

  • For the Pasta, Asparagus and Cherry Tomato Salad:

  • 375g cooked pasta shapes
  • 1 bunch (approx.350g) whole asparagus, halved, lightly cooked and cooled
  • 100g cherry tomatoes, thinly sliced

  • For the Dressing:

  • 2 tablespoons freshly chopped chives
  • 2 tablespoons white wine or cider vinegar
  • 2 teaspoons caster sugar
  • 1 tablespoon olive oil

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. In a small bowl mix together the dried herbs, fennel seeds, olive oil and seasoning.
  3. Place the joint on a chopping board, score the skin and rub the herb mixture all over.
  4. Place the joint on a rack in a non-stick roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any meat juices. Cover the joint with foil if browning too quickly.
  5. Remove the joint from the roasting tin, transfer to a warm plate, cover and leave to rest for 5-10 minutes before carving.
  6. Meanwhile, place the pasta, asparagus and cherry tomatoes into a large bowl.  Put the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad and serve with the beef.

Tips:

Don't for get to use up any leftover roast beef in sandwiches, wraps, pasta dishes and soups.