Ingredients
800 g piece | beef topside |
1.5 tbsp | olive oil |
0.25 cup | Dijon mustard |
2 tbsp | chopped fresh flat-leaf parsley |
3 | medium zucchini, cut into chunks |
1 | small eggplant, cut into 2cm pieces |
1 tbsp | fresh thyme leaves |
250 g | cherry tomatoes |
250 g | yellow grape tomatoes |
2 tbsp | vinegar |
Method
1 | Preheat oven to 200°C. Rub beef with 2 tsps oil and brown on all sides in a frying pan over high heat. Combine mustard and parsley and smear over beef. |
2 | Place on rack in roasting dish and roast for 45 minutes for rare, 1 hour for medium and 1 hour 10 minutes for well done. For ease and accuracy, use a meat thermometer. |
3 | Remove beef from oven. Loosely cover with foil and rest beef for 20 minutes. |
4 | Meanwhile, combine zucchini and eggplant and thyme leaves with remaining oil and place on baking tray lined with baking paper. Cook in oven along with beef for 1 hour, adding the tomatoes for last 20 minutes of cooking. |
5 | Remove from oven and gently toss together with the vinegar. Thinly slice beef and serve with roasted ratatouille. |
Tips
1 | Can be served with frilly lettuce and baby spinach salad. |
2 | Judging your roast’s degree of doneness using a meat thermometer: The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC. |
3 | You can also use tongs to test the roast’s doneness: Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm. |