Roast beef with cafe de paris butter and mash
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- Abigail Donnelly
- 6
- Easy
- 20 minutes
- 1 hour, 30 minutes
- Glen Carlou Grand Classique 2007
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
Cooking Instructions
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.
Please can you tell me if I must use fresh or dried herbs and if I cook 2,3kg beef how long should I cook it for?