Festive Roast Beef with Ginger and Five-Spice Butter

Festive centrepiece with a difference. Rib eye or sirloin joint in a ginger, garlic and chilli marinade and a Chinese five spice butter.

Prep Time: 15 mins

Cook Time: 1 hour

Serves: 10 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-1.8kg lean rib of beef or sirloin joint

  • For the five-spice butter:

  • 50g unsalted butter, softened
  • 2 teaspoons Chinese five-spice powder

  • For the marinade:

  • 2 tablespoons fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 teaspoon dried chilli flakes
  • 4 tablespoons freshly chopped chives
  • 2 tablespoons sherry vinegar

  • For the sweet potato and wild mushroom stuffing:

  • 175g sweet potatoes, peeled and cubed
  • 1 tablespoon sunflower oil
  • 1 small onion, peeled and finely chopped
  • 75g wild or common mushrooms, peeled and finely chopped
  • 3 tablespoons freshly chopped chives
  • 100g fresh white breadcrumbs
  • 1 egg, beaten

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Prepare the five-spice butter; in a small bowl mix together the butter and the five-spice powder. Set aside until required.
  3. Place the joint on a chopping board and lightly score the surface of the beef. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.
  4. Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the beef with the five-spice butter.
  5. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
  6. Serve the beef with stuffing balls, gravy, crispy roasted vegetables and Brussels sprouts with crispy pancetta and sage.

Sweet Potato and Wild Mushroom Stuffing:

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. Boil the sweet potatoes for 15-20 minutes. Drain, roughly mash and set aside to cool.
  3. Heat the oil and cook the onions and mushrooms for 2-3 minutes. Cool slightly.
  4. In a large bowl mix all the ingredients together and shape into 16 balls.
  5. Arrange on a foil-lined baking tray and cook for 25-30 minutes.
  6. Serve with roast beef.