18 July 2024

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

Course Main Dish
Cuisine English
Servings 6


  • 1 kg beef topside roast
  • 1 Handful rosemary sprigs
  • 2 tbsp horseradish cream or horseradish mustard
  • Freshly ground pepper


  • Heat your oven to 220°C. Unwrap the beef. Pat dry and rest for 1 hr to come to room temperature.
  • Take half the rosemary leaves off their sprigs and finely chop.
  • Mix the chopped rosemary with 2 tbsp horseradish cream and a good pinch of pepper. Rub the mustard mix all over the beef.
  • Sit the beef in a roasting tin that fits well. Cover the sides of the beef with foil so just the fat on top is exposed to the heat (this keeps it moist).
  • Put the beef in the centre of the oven, on the middle shelf. Turn the heat down to 180°C and cook for 45 mins for rare, 1 hr for medium-rare and 1 hr 15 mins for well done.
  • Transfer the beef to a board or warm plate, loosely cover with foil and rest for 30 mins.
  • Serve the beef in slices, with roast veggies and garnish with the remaining rosemary sprigs.
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