A corner of topside is a great, economical cut of beef to roast. It’s best served rare and must be cooked at a high temperature, rested well and sliced very thinly. It’s delicious in sandwiches and rolls with horseradish mustard.
INGREDIENTS
1½ kilogram piece, corner of beef topside
olive oil
sea salt and freshly ground pepper
Salad
6 fresh figs, ripped in half
2 handfuls baby rocket
1 small red radicchio lettuce
1-2 large balls fresh mozzarella in whey, drained and patted dry (I used Clevedon Valley Buffalo Mozzarella)
8 strips of pancetta cooked until crisp
Dressing
½ cup packed basil
1 tablespoon capers
1 teaspoon Dijon mustard
finely grated zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
½ cup olive oil
½ cup freshly grated Parmesan cheese
METHOD
Preheat the oven to 220˚C.
Rub the beef with a little olive oil and season generously with salt and pepper. Place on a rack set over a baking dish and roast for 40 minutes. Don’t baste the meat. Transfer to a plate, cover loosely and cool.
Dressing: Put the basil, capers, mustard, lemon zest and juice and the garlic in a food processor and pulse to combine. With the motor running, drizzle in the oil then add the cheese and process again. Season.
To assemble: Thinly slice the beef. Arrange all the ingredients on a large platter and drizzle with the basil dressing.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!