Roast Beef with Horseradish and Mint Pesto

Nuvita Biscuits


  • 1.2kg (2lb 11oz) topside of beef, tied with fat or streaky bacon* (ask your butcher)

For the pesto:

  • 50g (2oz) rocket
  • 2tbsp grated horseradish
  • 2 garlic cloves, crushed
  • juice 1 lemon
  • large handful mint leaves
  • 160g (5.5oz) Greek yogurt


  1. Preheat the oven to 170 C, 150 C fan, 325 F, gas 3. Rub a little oil into the beef. Season. Heat a frying pan and brown the meat on all sides. *If you’re using streaky bacon to keep it moist, layer 6 rashers over the top.
  2. Loosely cover with foil, transfer to a roasting tin and cook in the top of the oven for 1 hour 15 minutes, for meat just the medium side of rare. Remove from the oven; allow to cool.
  3. Place the pesto ingredients, apart from the yogurt, into a food processor; whizz to a thick paste. Stir this into the yogurt, season and chill.
  4. Thinly slice the cooled beef and serve with the pesto, a green salad and new potatoes. The beef can be roasted the day before; the pesto will sit in the fridge for up to two days.



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