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Roast Peppered Beef And Crushed New Potatoes With Roquette
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When topside is cooked to rosy-pink perfection, by a good blast of heat followed by a stint of more leisurely roasting, it stays lovely and tender. Both the potatoes and the beef are also just as good, and possibly even better, eaten cold the next day. If you want to serve it with a separate sauce, you could try a good scoop of creamed horseradish or a piquant salsa verde with anchovies, punchy green herbs and garlic.
The peppercorns are particularly flattered by Grenache and Syrah.
Typical values per serving:
This recipe was first published in September 2006.