Topside with mustard & thyme crust
- Prep: 10m
- Cook: 45m
- Serves: 4
Beautifully succulent beef topside with a crunchy, crumbly, and fragrant breadcrumb crust. This beauty makes fitting centrepiece for any roast dinner with an utterly unmatched flavour. It’s a masterclass in melt in the mouth organic meat.
Method
- Heat your oven to 220c/Fan 200c/Gas 7. Unwrap your beef. Pat dry with kitchen paper and let it get up to room temperature.
- While the beef warms up, pick the thyme leaves off their woody stalks and pop the leaves in a bowl. Add 1 tbsp Dijon mustard and 2 tbsp horseradish mustard. Tip in the breadcrumbs.Add 2 tbsp oil to the bowl with a good pinch of salt and pepper. Stir together to make a sticky paste. Rub the mustardy mixture all over the beef and pop it in a small roasting tin.
- Slide the tin into the centre of the oven. Turn the heat down to 180c/Fan 160c/Gas 4. Roast for 45 mins for rare, 1 hr for medium and 1 hr 15 mins for well done.
- Take the beef out of the oven and set it aside on a plate or board, loosely covered with foil, to rest for 30 mins before carving.
Ingredients
All to be sourced organic where possible
- 1kg topside of beef, boned & rolled
- A handful of thyme, leaves only
- 1 tbsp Dijon mustard
- 2 tbsp horseradish mustard
- 50g breadcrumbs
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper