Beef Mini Roast with Porcini and Chilli Beef Mini Roast with Porcini and Chilli

Beef Mini Roast with Porcini and Chilli

This tasty roast beef mini roasting joint is topped with a dried porcini and chilli paste. It's cooked in under an hour, cut into strips and tossed in a spring salad.

prep time
5 mins

cook time
50 minutes

3 people


  • 1 x 400-450g lean beef mini roasting joint (we used a mini topside joint)
  • For the Porcini and Chilli Paste:

  • 1 tablespoon caster sugar
  • 2 teaspoons salt
  • 1 teaspoon dried chilli flakes
  • Pinch freshly milled black pepper
  • 2 tablespoons dried porcini mushrooms
  • 2 garlic cloves, peeled and finely chopped
  • 5 tablespoons rapeseed or olive oil
  • For the Salad:

  • 1 bunch green asparagus, shaved with a swivel headed potato peeler
  • ½ small cucumber, thinly sliced into ribbons
  • 2 tablespoons freshly chopped flat-leaf parsley
  • Grated zest of 1 lemon
  • 75g baby spinach or pea shoot leaves
  • 2 tablespoons extra virgin rapeseed or olive oil


  1. To prepare the paste; put the sugar, salt, chilli flakes, pepper and mushrooms into a small blender and grind to a fine powder. Transfer to a small bowl; add the garlic and oil and mix to form a paste.
  2. Preheat the oven to 190°C,170°C Fan, Gas Mark 5.
  3. Place the beef on a chopping board, make several slashes over the surface and brush with the paste. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes. 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 minutes if time allows.
  5. To prepare the salad; in a large bowl mix together all the ingredients, season and stir gently.
  6. Slice the beef into strips, toss in the salad and serve.


The rub works fantastically well with a large joint, but double the quantities of the porcini and chilli paste. If preferred cook the joint as a quick roast, carve and serve with seasonal vegetables rather than in the salad.