Anchovy and Caper Tapenade Roast Beef

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 50 gram(s) can anchovy fillets, drained
• 30 ml (2 level tbsp) capers
• 15 ml (1 level tbsp) Dijon mustard
• 60 ml (4 level tbsp) roughly chopped parsley
• About 15 fresh mint leaves
• 2  garlic cloves
• 15 ml (1tbsp) balsamic vinegar
• 45 ml (3tbsp) extra-virgin olive oil
• 900 gram(s) (2lb) rolled topside of beef
• 15 ml (1 level tbsp) plain flour
• 600 ml (1 pint) beef stock
• 150 ml (1/4 pint) red wine
• Salt and ground black pepper

Method

1. Finely chop the anchovies in a food processor with the capers, mustard, herbs, garlic and vinegar. With the motor running, add 15ml (1tbsp) olive oil until combined.
2. Untie the topside and trim away any excess fat. Make a deep cut along the length of the beef to create a pocket. Spread half the anchovy mixture inside the cut. Fold the meat back over and tie at intervals with string.
3. Heat remaining oil in a flameproof roasting tin or dish and brown the meat well on all sides. Cook at 220° C (200°C fan) mark 7 for 25min for medium-rare (see Cook's Tips).
4. Spread a little of the remaining anchovy mixture over the meat and return to the oven for 5-10min. Remove from the dish and leave to rest for at least 10min (see Cook's Tips).
5. Blend the flour into the pan juices and cook over a low heat on the hob for 1min, stirring. Remove from the heat and whisk in the stock and wine (see Cook's Tips). Bring to the boil and bubble for 10min or until reduced by half. Adjust the seasoning - but remember that anchovies are salty, so don't add too much salt.
6. Slice the beef thickly. Serve with sauce.
7. PREPARE AHEAD Complete the recipe to the end of step 2; cover and chill overnight.
8. COOK'S TIPS For medium beef, cook for 30min; for well done, cook for 35-40min. Resting meat allows the fibres to relax and ensures it's tender and easy to slice. Whisk any anchovy mixture that may fall off the beef into the gravy.

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