Mustard-marinated beef topside



Trim the joint of any large bits of fat or sinew, then rub the garlic, mustard and rosemary all over the beef. Cover and leave to marinate in the fridge overnight


An hour before cooking, remove the beef from the fridge to allow it to come to room temperature


In a heavy-bottomed non-stick frying pan, heat a teaspoon of olive oil on a high heat. Wipe any excess marinade off the beef and cook for 4 minutes on each side until dark brown all over


In a separate heavy-bottomed frying pan, heat a tablespoon of olive oil and transfer the beef to it. Roast for another 7 minutes, turning to cook on all sides evenly, then remove the meat and set aside to rest


Once the beef has cooled completely, cut into very thin slices and dress with the remaining olive oil, salt, pepper and lemon juice. Garnish with a handful of rocket and serve

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