Beef with a peppercorn and herb crust with roasted red onions
- 1 kg Scotch Beef PGI topside
- 12g mixed peppercorns (black, green and red)
- 20g Dijon mustard
- 20 ml rapeseed oil
- 3g fresh thyme, finely chopped
- 3 small red onions, peeled and quartered
- 300 ml beef stock
- Sea Salt
- Preheat the oven to 220°C. Grind the peppercorns in a mortar and pestle. Mix the peppercorns, mustard, oil and thyme in a bowl, season with sea salt. If you are struggling to find green and red peppercorns – just use black.
- Put the roast in a tin and spread the peppercorn mix over the top. Arrange the onions around the roast.
- Roast in the oven for 15 minutes.
- Take the roast out of the oven, remove the onions and keep to one side.
- Turn down the heat to 180°C. Pour the stock around the roast. Cover the beef loosely with some tin foil (shiny side down).
- Roast in the oven for about 50 minutes for medium/rare, longer if you prefer well done.
- When removed from the oven, cover the beef and let it rest for 20 minutes.
- Reheat the onions in the oven for 5 minutes. Use the cooking juices to make gravy if you want. Carve the meat and serve with the onions and vegetables of your choice.
Recipe © Quality Meat Scotland | http://www.scotchkitchen.com
We continue our celebration of Scotch Beef with another tasty recipe.
This week, Scottish Field has teamed up with Quality Meat Scotland (QMS) to promote Scotch Beef PGI.
The recipes highlight the use of Scotch Beef in tasty home-cooked comfort dishes, and support Quality Meat Scotland’s recently launched ‘Know Your Beef’ campaign which looks to champion the unsung heroes of the Scotch Beef industry and educate consumers about the quality, sustainability and welfare credentials of Scotch Beef.
Quality Meat Scotland’s director of marketing and communications, Carol McLaren, said: ‘Covering classics like steak pie to delicious dishes like beef with a peppercorn and herb crust, these simple recipes are designed to help people easily incorporate beef into their weekly meal plans.’