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Roast beef with cafe de paris butter and mash

1 hour, 30 minutes

Roast beef with cafe de paris butter and mash

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour, 30 minutes

Ingredients

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

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.

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Roast beef with cafe de paris butter and mash

Ingredients

Method