Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce
Topside roast is low in fat but has a great flavour, looks so good, and is simple to prepare. It is at its most delicious when cooked to medium-rare and sliced very thin, against the grain.
- ¼ cup extra-virgin olive oil
- ½ cup finely chopped fresh rosemary leaves
- 6 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- coarse salt and ground pepper
- 1.3 kg topside beef roast, trimmed and tied
- 900 g small potatoes, halved or quartered if large
- horseradish sauce
- Preheat oven to 200°C.
- In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper.
- In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
- Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes.
- Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare, 30 to 35 minutes.
- Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes.
- Toss potatoes with pan juices; tent with foil.
- Thinly slice meat against the grain and serve with potatoes and horseradish sauce.
Serving size: 8 Calories: 443 Fat: 17g Saturated fat: 5g Unsaturated fat: 10g Carbohydrates: 22g Sugar: 1g Sodium: 85mg Fibre: 2g Protein: 48g Cholesterol: 125mg