roast beef with tapenade, onions and mushrooms

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Roast beef with tapenade, onions and mushrooms

This aromatic roast beef makes the perfect Easter or Sunday lunch served with mash. Spoon the sweet, sticky roasting juices over the beef to serve.

1.2-1.5kg boned and rolled British beef topside joint

2 tbsp olive oil, plus extra to rub and drizzle

2 tbsp tapenade (try the Real Olive Company or Belazu)

20g flatleaf parsley, plus extra to garnish

2 fat garlic cloves

3 small onions, halved

125g chestnut mushrooms

200ml red wine

Meals & Dishes

Ingredients