Difficulty 1/5
This topside recipe is really easy yet impressive. You can do it with any cut of meat that you like as long as it’s a lean cut: filet, sirloin, rump, etc. The avocado purée is really easy too, basically requires you to blend everything and that’s it! Besides from that I put some rocket leaves with a lemon and olive oil vinaigrette and some black olives. It’s truly delicious, and the meat results really tender and tasty from the herbs. You could also choose some potatoes or rice to go with it if you prefer. Any leftovers make great sandwiches, btw!
Portions: 6
Ingredients:
– 1.2kg Topside of beef or similar cut
– 5g rosemary leaves
– 5g taragon leaves
– 5g thyme leaves
– 50ml vegetable oil for marinating and cooking
– salt and pepper to taste
– 1.5 hass avocados
– 1 garlic clove
– 30ml olive oil
– zest from 1 lemon
– juice from 1/2 lemon
– pinch of thyme leaves
– salt and pepper to taste
– small bunch rocket leaves
– juice from 1/2 a lemon
– 30ml olive oil
– 12 black olives
– salt and pepper to taste
Procedure:
1. Clean the topside of beef, removing all fat surrounding it and silver skin. Marinate the beef in vegetable oil and herbs. Minimum one hour in the fridge, ideally overnight.
2. Season with salt and pepper and seal all around the outside of the beef, including any flat sides.
3. Put the beef in the oven for 30min at 200C or until the inside reaches 51C for medium. Let it rest for 15min before cutting so the juices don’t escape.
4. Blend everything for the avocado purée until throughly smooth and season.
5. Make a vinaigrette by mixing the lemon juice with the salt and pepper, and slowly mixing in the olive oil. Finally add the chopped up olives and put over some washed rocket leaves.
I told you it was really easy and yet it looks amazing! I hope you try it at home and love it! Enjoy!
