1.5kg Dandaragan Organic Beef topside roast (take out of the fridge 1 hr before cooking)
4 tbsp olive oil
5 rounded tbsp wholegrain mustard
2 tbsp fresh rosemary leaves, finely chopped
salt and pepper
600g potatoes, peeled, bite size chunks
300g red onion, bite size wedges
40g pine nuts
200g green beans, trimmed
120g rocket leaves
1 heaped tsp horseradish cream condiment/horseradish sauce
100g thick Greek natural yoghurt
4 tsp baby capers
optional- micro herbs
salt and pepper
Preheat the oven to 200 degrees Celsius using the top and bottom element mode. Pat dry the fat layer of the beef with paper towels. Place the beef in the middle of a large baking tray with the layer of fat facing up. Massage the beef with half the oil then coat with mustard and rosemary. Season with salt and pepper.
Put the potatoes and onions around the beef and drizzle with the rest of the oil. Season with salt. Place in the oven on the middle shelf for 30 minutes. Turn all the vegetables over and rotate the tray. Put it back in the oven for another 30 minutes or until medium rare (around 55-60 degrees Celsius using a meat thermometer). Take out the vegetables as soon as they are cooked.
Once the meat is ready then transfer it to a chopping board and let it rest for 15 minutes.
In the meantime quickly dry fry the pine nuts in a small frying pan until toasted. Steam the beans until just cooked, then drain and set aside. Mix the horseradish and yoghurt together in a small bowl for the dressing, set aside. Thinly slice as much roast beef as you like.
Prepare the salad by layering wide bowls firstly with beans and rocket. Next arrange the roast beef, potatoes and red onions around the bowls. Sprinkle with pine nuts and capers. Dollop with dressing. Garnish with micro herbs and season with salt and pepper.