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)


For the black garlic butter:

For the butter beans:

To serve:

Green salad and some good bread for mopping


  • 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.