Roast beef with herbs

Serves 4–6

2 carrots, sliced lengthways

1.4kg/3lb 2oz topside of beef

100ml/3½fl oz/scant ½ cup extra virgin olive oil

3 garlic cloves, finely chopped

needles from 3 sprigs of rosemary, finely chopped

small bunch of thyme, finely chopped

2 tbsp finely chopped marjoram

a handful of parsley, finely chopped

salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

Put the carrots in a roasting tin and place the beef on top (this prevents the meat from sticking to the tin). Combine the olive oil, garlic, herbs, salt and pepper and pour over the meat, rubbing well. Roast in the oven for 20 minutes, then cover with foil and continue to roast for 1¼ hours, turning the meat over after 30 minutes.

Remove from the oven and leave to rest for 10 minutes. Slice and serve.




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