Roast beef with cafe de paris butter and mash

Roast beef with cafe de paris butter and mash

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  • 6
  • Easy
  • 20 minutes
  • 1 hour, 30 minutes
  • Glen Carlou Grand Classique 2007


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Tania van Loggerenberg
    June 18, 2020

    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?