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.
1 hour 40 minutes
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
- 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
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- In a small bowl mix together the dried herbs, fennel seeds, olive oil and seasoning.
- Place the joint on a chopping board, score the skin and rub the herb mixture all over.
- 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.
- Remove the joint from the roasting tin, transfer to a warm plate, cover and leave to rest for 5-10 minutes before carving.
- 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.