Try this beef with peppercorn and herb crust recipe

Beef with a peppercorn and herb crust with roasted red onions

Ingredients Instructions
  • 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