- 1 x 400-450g/14oz-1lb beef mini roast (we used topside mini roast)
- Salt and freshly milled black pepper
- For the Chipotle Butter:
- 50g/2oz unsalted butter
- 15ml/1tbsp freshly chopped flat-leaf parsley
- 10ml/2tsp prepared chipotle paste
Preheat the oven to Gas mark 5, 190°C, 375°F.
To prepare the chipotle butter; in a small bowl mix all the ingredients together.
Place the joint on a chopping board, make several slashes over the surface, season and spread with the butter. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
Slice the roast and serve with any meat juices, chips and seasonal vegetables or salad.