Sunday Roast Beef
A healthy spin on a sunday roast. I have a great farmers market close to my house, the meat is organic, locally sourced and oustanding quality it really does make for a lovely sunday roast.
- 1.5 kg top side of beef
- 1 large pack Asparagus
- 1 large bag New potatoes enough for 4 each
- 2 packets tomatoes on the vine
- 1 handful thyme
- 1 tso chilli flakes
- Salt and pepper to taste
- 1 tbsp Coconut oil
- 1 tbsp olive oil
- 1 red pepper sliced length ways
- 1 orange pepper sliced length ways
- 1 large red onion chop into segments
- 8 Mushrooms sliced
- 2 courgettes sliced
To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. Chop the vegetables, pile all the veg, chilli flakes and herbs into the middle of a large roasting tray with some coconut oil oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat.
To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
Now put veggies into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel.