Recipe: Roast Topside of Beef with Butterbeans and Black Garlic Butter

Serves 6/8

(If you are serving fewer, a generously cut steak such as sirloin or ribeye can easily serve 2/3 using this recipe)

Ingredients:

• 1.5kg Dry Aged Topside of beef
• 1 onion sliced, a few sprigs of rosemary

For the black garlic butter:

• 75g butter
• 2 black garlic cloves
• A few thyme leaves
• The juice of half a lemon

For the butter beans:

• 1 finely diced onion
• 2 stick of celery, diced
• 1 bunch of parsley
• 1 or 2 jars of bold bean co butter beans (or 2 tins of butterbeans in water)
• Olive oil, salt, pepper
• Red wine vinegar

To serve:

Green salad and some good bread for mopping

Method:

• Remove the beef from the fridge an hour or two before cooking to allow it to bring it to room temperature, season with a good pinch of salt and pepper at this point.
• Preheat the oven to 220 degrees. Slice the onion (no need to skin) and place into a roasting tin along with the rosemary.
• Sit the topside on the onion and rosemary bed and put it into the oven.
• After 15 minutes turn the temperature down to 180.
• Cook for a further 30 minutes before removing and allowing to rest for 20 minutes before carving into nice thin slices.
• While the beef is cooking make the beans.
• Sweat the onion and celery in a little olive oil for 10 minutes.
• Chop the parsley, stalks and all, add the stalks to the pan now, keep the leaves for adding at the last minute.
• Once the onion is nice and soft and starting to colour add the beans, a glass of water, and a glug of olive oil.
• Simmer on a low heat for 10 minutes or so, add a splash of vinegar, taste, season if necessary and allow to rest, adding the chopped parsley leaves now.
• Finally, when everything is ready and waiting, make the black garlic butter.
• Squish the garlic cloves with a fork, melt the butter in a pan on a low heat, once melted turn the heat up a little until the butter starts to foam and brown a touch.
• Remove from the heat, add the garlic cloves and the lemon juice.
• Pour the beans onto a large platter, arrange the topside slices over the top and pour the garlic butter over the top.
• Place in the centre of the table for everyone to dive in with the simple green salad and the bread.