Roast beef with a mustard and thyme crust

Serves: 8

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Total Time: 130

Prep Time: 10

Cook Time: 120

• 2.7kg/6lb topside of beef with a layer of fat over it, rolled and tied
• 3-4tsp grainy mustard
• 1 handful thyme stalks, leaves removed from most
• 10 large shallots, peeled and halved if large, leaving root intact

Method

1. Preheat oven to gas mark 6/200ºC (190ºC in a fan oven). In a bowl, mix together mustard and thyme leaves and smooth on all over beef. Stick a few thyme stalks under string.
2. Put in oven and cook for 15-20 mins, till beef has developed a nice crust, then reduce heat to gas mark 4, 180ºC (170ºC in a fan oven) and cook for a further 11?2 hrs. This recipe is for rare; for medium and well done. Add shallots for the last 30 mins of cooking. Remove from oven, cover loosely with tin foil and leave to rest for at least 20 mins before carving.

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