Pepper-crusted-beef

Pepper-crusted roast beef

The spicy peppercorn crust of this succulent beef joint is complemented by a creamy béarnaise sauce and juicy, vine-ripened cherry tomatoes

By , 25 March 2019

(1 vote)

Pepper-crusted roast beef
  • 2 Hours 15 Mins

  • Serves: 8

Nutritional Info
Each 208g serving contains
  • Energy

    2036KJ

    487KCAL

    24%
  • Fat

    31.2g

    high

    45%
  • Saturates

    13.7g

    high

    69%
  • Sugars

    1.5g

    low

    2%
  • Salt

    0.52g

    low

    9%
of your reference intake.
Typical energy values per 100g: 979kJ/234kcal.
Ingredients
  • 3tbsp black peppercorns, crushed
  • 2 cloves garlic, crushed
  • 1tbsp thyme leaves, plus extra sprigs to garnish
  • 1tbsp rapeseed oil
  • 2tbsp English mustard
  • Butcher's Selection Beef Roasting Joint (typically 1.4kg), at room temperature
  • 225g Grower's Selection Vine Ripened Cherry Tomatoes
  • Béarnaise sauce, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Mix together the crushed peppercorns, garlic, thyme, oil and mustard. Spread over the beef. Put the joint in a large roasting dish and roast for 25 mins per 450g, plus 15 mins for medium; 30 mins per 450g, plus 20 mins for well done. Add the cherry tomatoes to the oven for the final 15 mins.

  • Remove the beef joint from the oven and transfer to a carving board. Cover loosely with foil and leave to rest for 20 mins.

  • Heat the béarnaise sauce according to the pack instructions. When the beef has rested, carve it, garnish with thyme and serve with the roasted tomatoes and béarnaise sauce on the side.