- 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
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.