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- Beef (1347)
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- British (273)
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- Roast Beef (37)
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Roast beef with thyme and fennel crust
A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It's roasted with a selection of tasty root vegetables and served with a rich gravy, made using the pan juices.
Ready in 2 hours 25 minutes
Ingredients
- 1½ cups (150 g) fresh wholemeal breadcrumbs
- 1 tablespoon fennel seeds
- 6 large sprigs of fresh thyme
- ¼ cup (60 ml) olive oil
- 2 tablespoons low-fat milk
- 1.25 kg rolled beef topside, trimmed of all excess fat
- 1 tablespoon wholegrain mustard
- 1 celeriac, peeled
- 2 orange sweet potatoes, peeled
- 4 carrots, peeled
- 300 g shallots, peeled
- 100 ml medium sweet sherry
- 300 ml water
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Preparation method
Prep: 25 minutes | Cook: 2 hours3 ½ portions vegetables
VARIATIONSIf you like, add some finely chopped garlic to the crumb mixture. Fresh oregano could be used instead of thyme. * Spread horseradish sauce over the meat in place of the wholegrain mustard. * Use 400 ml red wine to deglaze the roasting tin.
COOK'S TIPCalculate the cooking time for the beef at 55 minutes per 1 kg, plus 45 minutes for medium, or 65 minutes per 1 kg, plus 45 minutes for well-done meat that's still juicy.
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