Recipes
Pepper-crusted roast beef
The spicy peppercorn crust of this succulent beef joint is complemented by a creamy béarnaise sauce and juicy, vine-ripened cherry tomatoes
The spicy peppercorn crust of this succulent beef joint is complemented by a creamy béarnaise sauce and juicy, vine-ripened cherry tomatoes
(5 votes)
Cook: 2 Hours 15 Mins
Serves: 8
Price: £3.54 per serving
Nutritional Information
Each 208g serving contains
Energy
2036kj
487kcal
2036kj
487kcal
24%
Fat
31.2g
31.2g
High
45%
45%
Saturates
13.7g
13.7g
Med
69%
69%
Sugars
1.5g
1.5g
Low
2%
2%
Salt
0.52g
0.52g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
979kj/234kcal
Typical energy values per 100g:
979kj/234kcal
Ingredients
3tbsp black peppercorns, crushed
2 cloves garlic, crushed
1tbsp thyme leaves, plus extra sprigs to garnish
1tbsp rapeseed oil
2tbsp English mustard
Butcher's Selection Beef Roasting Joint (typically 1.4kg), at room temperature
225g Grower's Selection Vine Ripened Cherry Tomatoes
Béarnaise sauce, to serve
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Mix together the crushed peppercorns, garlic, thyme, oil and mustard. Spread over the beef. Put the joint in a large roasting dish and roast for 25 mins per 450g, plus 15 mins for medium; 30 mins per 450g, plus 20 mins for well done. Add the cherry tomatoes to the oven for the final 15 mins.
3
Remove the beef joint from the oven and transfer to a carving board. Cover loosely with foil and leave to rest for 20 mins.
4
Heat the béarnaise sauce according to the pack instructions. When the beef has rested, carve it, garnish with thyme and serve with the roasted tomatoes and béarnaise sauce on the side.