Ingredients

Method

• 1.5 kg beef silverside
• 4 T olive oil
• Sea salt and freshly ground black pepper
• 2 T Dijon mustard
• 2 T thyme
• 1 head garlic, torn apart
• 6 potatoes, peeled and halved
• 2 t butter
• 1/4 cup milk
For the café de Paris butter:
• 2 t capers
• 1 shallot, chopped
• 1 clove garlic, crushed
• 1 t Dijon mustard
• 2 T chopped parsley
• 1 t chopped tarragon
• 1 t chopped rosemary
• 2 t dill
• 2 T Worcester sauce
• 1 t smoked paprika
• Sea salt and freshly ground black pepper, to taste
• 250 g butter, softened

Method

Ingredients

Preheat the oven to 180°C.

Rub the silverside with 2 T olive oil and season to taste. Spoon over the mustard and sprinkle with the thyme. Place on a double layer of greaseproof paper, add the garlic and drizzle over the remaining olive oil.

Fold over the paper to form a large parcel, ensuring the edges areproperly sealed. Bake for 1 hour 30 minutes, or until cooked to your preference.

Remove from the oven and allow to rest.

Meanwhile, add the potatoes to a saucepan of water and bring to the boil.

Cook the potatoes until tender, then drain and mash with the butter and a little milk until smooth and lump free. Season to taste.

Slice the roast beef and top with a spoonful of the café de Paris butter. Serve with the sweet roast garlic and silky mash on the side.

To make the café de Paris butter:
Blend all the ingredients except the butter. Place a pan over a medium to low heat. Add the blended ingredients and gently simmer for a minute or two until the flavours infuse. Fold into the softened butter and chill until ready to serve.