Mustard-marinated beef topside
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This mustard-marinated beef recipe is simple to prepare, but the flavour and texture of the final dish is much greater than the sum of its parts. This dish is served at Ana Roš' more relaxed restaurant Hiša Polonka as well as Hiša Franko.
First published in 2018
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Ingredients
Metric
Imperial
- 1kg beef topside
- 100g of mustard
- 1 garlic bulb, minced
- 5 sprigs of rosemary, leaves picked
- 2 lemons, juiced
- 100ml of olive oil
- salt
- freshly ground black pepper
- 1 handful of rocket
SAVE RECIPE
Method
1
Trim the joint of any large bits of fat or sinew, then rub the garlic, mustard and rosemary all over the beef. Cover and leave to marinate in the fridge overnight
- 1kg beef topside
- 1 garlic bulb, minced
- 100g of mustard
- 5 sprigs of rosemary, leaves picked
2
An hour before cooking, remove the beef from the fridge to allow it to come to room temperature
3
In a heavy-bottomed non-stick frying pan, heat a teaspoon of olive oil on a high heat. Wipe any excess marinade off the beef and cook for 4 minutes on each side until dark brown all over
4
In a separate heavy-bottomed frying pan, heat a tablespoon of olive oil and transfer the beef to it. Roast for another 7 minutes, turning to cook on all sides evenly, then remove the meat and set aside to rest
5
Once the beef has cooled completely, cut into very thin slices and dress with the remaining olive oil, salt, pepper and lemon juice. Garnish with a handful of rocket and serve
- 1 handful of rocket
- 2 lemons
- 100ml of olive oil
- salt
- freshly ground black pepper
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