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Rachel Green's tasty roast beef 19 May

Serves 6

For the Beef:

2kg Rolled Beef Rib
Sea salt and black pepper
2 tbsp olive oil

For the herb breadcrumbs:

100g fine fresh breadcrumbs
2 tbsp chopped parsley
1 tbsp freshly chopped basil
1 tbsp freshly chopped rosemary
Sea salt and black pepper
4 heaped tbsp Dijon mustard
75g melted butter

For the Pea, Potato and Horseradish Mash:

750g potatoes, peeled and chopped
350g frozen peas
3 tbsp horseradish
50g butter
1 tbsp single cream
Sea salt and black pepper


Preheat the oven 220°C/Gas 7

Season the joint with sea salt and black pepper, rubbing it into the fat and flesh.

To prepare the herb crust for the beef, place one tablespoon of olive oil in a frying pan and heat. Seal the beef on all sides, including the ends. Remove from the heat and place the beef in a roasting tray. Set aside.

Mix the breadcrumbs and chopped herbs together with a little sea salt and black pepper. Spread the beef with mustard and then press plenty of breadcrumb mix onto the mustard.Melt the butter and the remaining olive oil and drizzle over the herb crusted beef.

Roast in the oven for 20 minutes then turn down the oven to 160°C/Gas 3 and continue to cook for 20 minutes per 450g for medium or 15 minutes per 450g for rare. Remove the roast from the oven, cover in foil and rest on a plate for a good 30 minutes.

Meanwhile prepare the mash; cook the potatoes in boiling water for 15 minutes until tender, add the peas 3 minutes before the end of the cooking time, drain well.Add the horseradish, butter and cream, season well and mash together.

To serve, slice the beef and serve on top of the pea, potato and horseradish mash.

Per serving:

908 kcal
46.3g fat
21.6g saturates
5.6g sugar
3.1g salt

Rachel will be demonstrating in the Lincolnshire Kitchen at 12 midday on both days of the 2017 Lincolnshire Show. For more information, please visit

Recipe by Rachel Green, credit to and Michael Powell.

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