Beef in piri piri Beef in piri piri

Beef in piri piri

This Portuguese inspired beef mini roast recipe is brushed with a piri piri glaze made with honey, chillies, dried mixed herbs, oil and ground paprika. The mini roast is ready in under an hour and perfect for a mid-week meal.  

prep time
10 mins

cook time
50 minutes

3 people


  • 1 x 400-450g/14oz-1lb lean beef mini roasting joint (we used a mini topside roasting roast)
  • Salt and freshly milled black pepper
  • For the Piri-Piri Glaze

  • :30ml/2tbsp runny honey
  • 15ml/1tbsp red wine or sherry vinegar
  • 15ml/1tbsp rapeseed or olive oil
  • 15ml/1tbsp chilli sauce
  • 10ml/2tsp dried mixed herbs
  • 5ml/1tsp ground paprika


  1. To prepare the glaze; in a small bowl mix all the ingredients together.
  2. Preheat the oven to Gas mark 5, 190°C, 375°F.
  3. Place the joint on a chopping board, make several slashes over the surface of the joint, season and brush with the glaze. 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.
  4. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
  5. Slice the roast and serve with any pan juices, vegetable rice and a green salad.