Herb Crusted Roast Beef (Printable Version)

Tender beef topside enveloped in a fragrant herb crust, oven-roasted to juicy, flavorful perfection.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef topside roast, trimmed

→ Herb Crust

02 - 2 tbsp olive oil
03 - 2 tbsp Dijon mustard
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 4 garlic cloves, minced
08 - 1 tsp sea salt
09 - 1/2 tsp freshly ground black pepper

→ For Roasting

10 - 1 onion, thickly sliced
11 - 2 carrots, cut into large chunks
12 - 2 celery sticks, cut into large chunks

# Method:

01 - Remove beef from fridge 30 minutes prior to cooking to allow it to reach room temperature. Preheat oven to 400°F (gas mark 6).
02 - Combine olive oil, Dijon mustard, parsley, rosemary, thyme, garlic, salt, and pepper in a small bowl to create a herb paste.
03 - Dry beef thoroughly with paper towels. Spread onion, carrots, and celery evenly in roasting tin forming a trivet. Position beef on top.
04 - Evenly coat beef with the prepared herb paste, pressing it firmly to adhere.
05 - Place beef in preheated oven and roast at 400°F for 20 minutes. Lower temperature to 350°F (gas mark 4) and continue roasting for approximately 1 hour 10 minutes until internal temperature reaches 130°F for medium-rare or 140°F for medium.
06 - Remove beef from oven and cover loosely with foil. Allow to rest for at least 20 minutes to retain juices.
07 - Carve beef into slices and serve alongside pan juices and roasted vegetables as desired.

# Chef's Tips:

01 -
  • The herb crust locks in flavor and forms a golden, fragrant shell that makes every slice memorable.
  • It looks impressive but asks very little of you, just patience and a hot oven.
  • Leftovers turn into the best sandwiches youve ever packed.
02 -
  • Resting the meat is as important as roasting it, without it every slice will weep and the texture turns dry.
  • A meat thermometer is your best friend here, guessing by time alone can leave you with tough or undercooked beef.
  • Pat the beef completely dry before applying the paste or the crust will slide off instead of sticking.
03 -
  • Always rest the beef longer than you think you need to, 20 minutes is the minimum, 30 is better.
  • Score the fat cap lightly before applying the paste so the flavors seep deeper into the meat.
  • Save the roasted vegetables and pan juices to blend into a quick gravy or soup the next day.

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