Roast Beef and Roast Potatoes

Makes: 4
Preparation time: 5-10 minutes plus standing time 10 minutes
Cook time: 2 hours


  • 1.5kg topside or boneless roasting joint beef
  • 6 tbsp grainy mustard
  • 2 cloves garlic, peeled and crushed
  • 15g fresh sage, roughly chopped
  • Salt and freshly ground black pepper
  • 4 - 6 tbsp. Filippo Berio Mild&Light olive oil

For the best roast potatoes :

  • 900g/2lb old potatoes, peeled
  • 2 tbsp Filippo Berio Mild&Light Olive Oil


Preheat the oven to 200°C/ 400°F

Garlic Blend together the mustard sage and 1 tbsp olive oil then spread over the meat and put into a roasting tin. Season with salt and pepper and drizzle over another the remaining oil. Cover loosely with foil.

Roast the meat for 20 minutes per 500g/1lb plus 20 minutes: calculate the cooking time if using a larger joint of meat.

Allow 175-225g/6-8oz of potato per person on average. Quarter the potatoes and place in a pan of cold salty water and bring to the boil. Cook for 5 minutes then drain thoroughly. Toss in the olive oil. Add to the joint 1 and 1/4 to 1 and 1/2 hours before the end of the cooking. Baste regularly and turn once or twice until golden brown.

Remove the foil for the last half hour of cooking.

Stand the beef in a warm place before slicing. Serve with Yorkshire pudding roast beef gravy roast potatoes.

To make the gravy: pour off most of the fat from the roasting tin leaving about 2 tbsp. of the cooking juices and sediment behind. Stir in about 1 tbsp. flour blend well and cook stirring over the heat until it turns brown.
Slowly pour in 300ml/1/2 pint beef stock or vegetable cooking water or a mixture of red wine and stock and bring to the boil. Season well to taste strain and serve piping hot. Makes 300ml/1/2 pint gravy.

Cook's Tip:

To get extra crunchy roast potatoes, simply fork them all over with a fork to give a rough texture, than roast as above. Use a good type of potato like Maris Piper, Majestic, Desiree or King Edward to name a few.


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