Make it Scotch

Beef Topside with a Peppercorn and Herb Crust

  • Prep 10 mins
  • Cook 65 mins
  • Serves 4

Nutrition

  • Energy 445 kcal
  • Fat 24g
  • Sat Fat 8.5g
  • Carbs 5.1g
  • Sugars 3g
  • Fibre 1.8g
  • Protein 52g
  • Salt 0.64g

Ingredients

Cooking Method

  • 1
    Pre heat the oven to 220c/425f/gas7. Please note that cooking times displayed are based on a 1kg piece of meat.
  • 2
    Grind the peppercorns in a mortar and pestle and finely chop the thyme
  • 3
    Mix the peppercorns, mustard, rapeseed oil and thyme together in a bowl, season with sea salt
  • 4
    Put the roast in a tin and spread the peppercorn mix over the top
  • 5
    Peel and quarter the onions and arrange around the roast
  • 6
    Roast in the oven for 20 mins
  • 7
    Meanwhile dissolve the stock cube in the boiling water
  • 8
    Take the roast out of the oven, remove the onions and keep to one side
  • 9
    Turn down the heat to 170c/325f/gas3
  • 10
    Pour the stock around the roast and cover the beef loosely with some tin foil
  • 11
    Roast in the oven for 45 mins for a medium/rare roast, longer if you want your beef more well done
  • 12
    Cover the beef and let it rest for 20 mins
  • 13
    Reheat the onions in the oven for 5 mins and serve. Use the cooking juices to make some gravy if you want
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