Herb Crusted Roast Beef (Printable)
Juicy topside beef surrounded by a fragrant herb crust, roasted to tender perfection.
# What You'll Need:
→ Beef
01 - 3.3 pounds beef topside roast, trimmed
→ Herb Crust
02 - 2 tablespoons olive oil
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme, finely chopped
07 - 4 garlic cloves, minced
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
→ For Roasting
10 - 1 onion, thickly sliced
11 - 2 carrots, cut into large chunks
12 - 2 celery sticks, cut into large chunks
# How To Make It:
01 - Remove the beef from the refrigerator 30 minutes before cooking to allow it to reach room temperature.
02 - Set the oven to 400°F (200°C, gas mark 6).
03 - Combine olive oil, Dijon mustard, parsley, rosemary, thyme, garlic, salt, and pepper in a small bowl to create a fragrant paste.
04 - Pat the beef dry with paper towels. Arrange the onion, carrots, and celery at the bottom of a roasting pan to create a trivet and place the beef on top.
05 - Rub the herb paste evenly all over the beef, pressing gently to adhere.
06 - Roast the beef in the preheated oven for 20 minutes at 400°F (200°C).
07 - Reduce oven temperature to 350°F (180°C, gas mark 4) and roast for approximately 1 hour 10 minutes, or until a meat thermometer registers 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
08 - Remove from oven and loosely cover with foil. Let rest for at least 20 minutes to allow juices to redistribute.
09 - Carve the beef and serve with pan juices and roasted vegetables as desired.
# Tips from dashanddishes:
01 -
- Medium-rare beef that's impossibly tender because you're actually giving it time to relax.
- The herb crust locks in moisture while adding flavor that tastes effortlessly elegant.
- Six servings means you'll have glorious leftovers for sandwiches the next day.
02 -
- That meat thermometer is genuinely your best friend—roast beef without one is just gambling on the doneness.
- Skipping the resting period is the most common way to wreck a beautiful roast because the meat needs time to redistribute its juices back through the fibers.
03 -
- English mustard is spicier than Dijon if you want that extra heat—use it in the crust for a subtle kick that surprises people.
- The pan juices are your secret weapon; pour them over the sliced meat and you've basically created a restaurant meal in your own kitchen.