Christmas and holiday eating doesn’t just have to be about turkey and ham. This might be the time to splash out on a special British beef top rump roast. In this recipe the beef is marinated before cooking with garlic and thyme then roasted with slices of butternut squash.
- 4 cloves garlic, chopped
- 2 tbsp fresh thyme leaves
- 2 shallots, peeled and sliced
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 850g British beef top rump roast
- 700g sliced butternut squash
- Mix the garlic, thyme, shallots, olive oil and seasoning to taste in a dish. Add the beef, cover and chill for 1 1/2 – 2 hours or overnight, turning twice.
- Preheat the oven if necessary to 200°C/Fan 180°C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
- Remove the beef from the marinade. Add the squash to the leftover marinade and toss to coat. Heat a roasting tin on the hob over a high heat and brown the beef quickly on all sides. Transfer to the oven and roast according to how you like your beef cooked (see ROASTING GUIDELINE below) Cook for the calculated time, adding the squash for the last 30 minutes. (This may mean that the squash is cooked from the beginning for a rare piece of beef).
- Cover with foil and rest for10 minutes before carving
Allow 20 minutes per 500g for rare beef; 25 minutes per 500g for medium beef; and 30 minutes per 500g for well done beef.