Serves: 6
Prep: 15-20 mins
Time to cook:
Rare: 20 mins per 450g (1lb) plus 20 mins
Medium: 25 mins per 450g (1lb) plus 25 mins
Well done: 30 mins per 450g (1lb) plus 30 mins
450-675g (1-1 1/2 lb) lean topside or mini roast joint
Salt and pepper
40g (1 1/2 oz) softened butter
2 garlic cloves, peeled and crushed
60ml (4tbsp) freshly chopped chives
3 medium eggs, hard-boiled and roughly chopped
15 small new potatoes, halved and cooked
100g (4oz) fine green beans, topped, tailed and blanched
3 little Gem lettuces, roughly torn
10-12 black olives, halved
1 red onion, peeled and finely sliced
4-6 tomatoes, chopped
30ml (2tbsp) freshly chopped flat-leaf parsley
few caper berries, to garnish, optional
For the dressing:
60ml (4tbsp) red wine vinegar
175ml (6fl oz) extra virgin olive oil
2 small garlic cloves, peeled and finely chopped
Salt and pepper
1. Preheat the oven to 180-190°C/350-375°F/gas 4-5. Place the joint on a chopping board. Make several slits over the surface of the joint and season. In a small bowl mix together the butter, garlic and chives and spread generously over the joint and into the slits.
2. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 5-10 mins.
3. Prepare the dressing; place all the ingredients into a screw-topped jar and shake well.
4. Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing. Serve immediately with crusty bread.
Tip: This recipe works well with leftover cooked roast beef too.
English Beef and Lamb Executive www.eblex.org.uk.