Roast Topside Beef



  • Whole topside beef

  • 2 Tbsp Dijon mustard

  • ¼ bunch thyme

  • 400g green beans

  • 1 fennel

  • 1 lebanese cucumber

  • 1 green bull chilli

  • ¼ bunch dill

  • 3 anchovies

  • 2 Tbsp seeded mustard

  • ½ cup walnuts

  • 2 Tbsp maple syrup

  • 1 lemon

  • 1 Tbsp Worcestershire sauce



  1. Preheat oven to 180°C

  2. Wash the potatoes and place them in a pot with salted water and bring to the boil. Turn down to medium heat, simmer for approx. 40min until very soft. Drain and slightly break apart, place the potatoes on a baking tray lined with baking paper and brush with olive oil, season with salt and pepper, and place in the oven.

  3. Meanwhile, pat the beef dry and season with salt and pepper. Bring a large frying pan to high heat, drizzle olive oil and sear the beef for approx. 10min all around until golden. Place the beef on a baking tray lined with baking paper, rub the Dijon mustard and sprinkle over the thyme leaves. Place the beef in the preheated oven and cook for approx. 45 min to 1 hr depending on the size, remove from oven and let rest for at least 15min.

  4. Turn up the oven to 220°C and let cook the potatoes for an extra 10min until golden brown and crispy. Mix together the walnuts, half of the maple syrup and a splash of olive oil on a baking tray lined with baking paper and place in the oven for 10min until golden brown

  5. Bring a medium-size pot with salted water to the boil. Remove the tops off the green beans, finely slice the fennel and squeeze half a lemon juice so it doesn’t get brown. Finely slice the bull horn chili and set aside. Blanch the green beans for 3 min and refresh, finely chop the anchovies, and finely slice the cucumber. Mix well.

  6. In a small mixing bowl, mix together the remaining maple syrup, the juice of the other half lemon the seeded mustard, Worcestershire sauce, and dress with the green beans fennel and bull horn chilies, pick some dill tips and garnish together with some walnuts.

  7. Thinly slice the beef and serve with crispy potatoes, sour cream, and green bean salad.