Roast beef with pink peppercorns, peas & basil
This beef topside with pink peppercorns is a fabulous twist on a Sunday roast.
- CourseMain meal
- Prepare10 mins
- Cook1 hr 10 mins
- Total time1 hr 20 mins
- 1kg Aberdeen Angus beef topside
- 1 tbsp pink peppercorns
- 2 tbsp wholegrain mustard
- 4 tbsp extra virgin olive oil
- 4 sprigs lemon thyme, leaves only
- 200ml white wine
- 550g frozen garden peas
- 25g Cooks' Ingredients basil
- 2 tbsp white wine vinegar
- 1 pinch caster sugar
- 1 echalion shallot, thinly sliced
Preheat the oven to 180°C, gas mark 4. Place the beef into a roasting tin just larger than the meat. Lightly crush the peppercorns in a pestle and mortar, then mix with 1 tbsp mustard, 1 tbsp olive oil, the thyme and some seasoning. Rub on the meat.
Roast in the oven for 1 hour for rare, or until cooked to your liking. Remove from the roasting tin and leave covered in foil to rest for at least 10 minutes before preparing the peas.
Skim off and discard as much fat from the roasting tin as possible. Place the tin containing the cooking juices over a high heat and add the wine. Stir well to release any brown bits from the base of the tin and bring to the boil. Add the peas, bring to a simmer and cook for 3-4 minutes, or until just tender.
Rip the basil leaves roughly and discard the stalks. Stir the remaining mustard, oil, vinegar, sugar, shallot and basil into the peas. Season and serve immediately with the beef and any resting juices. Delicious with creamed horseradish.
Typical values per serving when made using specific products in recipe