3 lb. lean beef topside, boneless rib or sirloin joint
salt and freshly milled black pepper
2 tablespoons wholegrain mustard
4 tablespoons freshly chopped flat-leaf parsley
6-8 streaky bacon rashers, stretched
Cooking Times
Rare: 20 minutes per 1 lb. plus 20 minutes
Medium: 25 minutes per 1 lb. plus 25 minutes
Well done: 30 minutes per 1 lb. plus 30 minutes
Preheat the oven to 350-375°F. In a small bowl mix together the mustard and parsley. Place the topside joint on a chopping board, make several slits over
the surface of the joint and season. Rub with the mustard and herb
mixture over the surface of the joint and inside the slits. Wrap the
bacon rashers around the joint. Place the joint on a metal rack in a large roasting tin and open
roast for the preferred, calculated cooking time, basting occasionally
with any rich beefy juices. Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.
bacon recipe courtesy of: Simply Beef and Lamb; EBLEX, Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL UK
EBLEX
is part of the Agriculture and Horticulture Development Board (AHDB)
along with five other levy organisations: - See more at:
http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpuf
EBLEX is a division of the Agriculture and Horticulture Development
board (AHDB) © Agriculture and Horticulture Development Board 2013. All
rights reserved. - See more at:
http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpuf
Roast Beef with Crispy Bacon, Mustard and Herbs
Serves: 6
Prep Time: 5 minutes
Avg. cooking time for 3lb: 1 hour 40 minutes
A different take on the weekend roast. Topside, rib or sirloin joint spread with mustard and topped with crispy bacon
Cooking Times
Rare
20 minutes per 450g/1lb plus 20 minutes
Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix together the mustard and parsley.
- Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint.
- Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices.
- Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.
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Sign up to save this recipe, create a shopping list, or design a dinner menu.Ingredients
- 1 x 1.3kg/3lb lean beef topside, boneless rib or sirloin joint
- Salt and freshly milled black pepper
- 30ml/2tbsp wholegrain mustard
- 60ml/4tbsp freshly chopped flat-leaf parsley
- 6-8 streaky bacon rashers, stretched
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