1 Topside Beef Joint (1kg)
1 tbsp English Mustard
1 tbsp Whole grain Mustard
Sea Salt and freshly ground black pepper
4 even sized potatoes peeled and cut into quarters
3tbsp olive oil
4 cloves of garlic, crushed
1 sprig of rosemary, leaves picked and chopped finely
1. Preheat the halogen oven to 200°C and line the base of the glass bowl with foil.
Place the low rack into the oven.
2. Place the potatoes in a pan of boiling salted water and par boil for 3-4 minutes.
3. Drain in a colander and leave for 5 minutes, pat dry.
4. In a bowl add the crushed garlic and rosemary and mix together.
5. Add the potatoes to the garlic and rosemary mix and coat the potatoes in the oil.
6. Mix the mustards together and spread all over the outside of the meat,
season the joint with salt and pepper and place it in the centre of the low rack.
7. Cook the beef joint for 10 minutes then lower the temperature to 170°C
for 60 minutes. At this stage add the potatoes around the beef joint.
To cook the Beef to your liking use a meat thermometer and test the centre
of the meat for the following temperatures:
Rare – 52-55°C
Medium – 60-65°C
Well done – 70°C
Rare and medium will require less cooking time that recommended above.
8. When the beef is cooked remove from the oven and wrap it in foil and leave to rest
in a warm place for 20 minutes before carving.
9. Increase the temperature of the oven to 220°C when you remove the beef
and cook the potatoes until golden and crispy.
Serve immediately with the carved roast beef.