Roast beef with pesto noodle salad

This dish is easy to prepare ahead of time - and to assemble at the last minute
 
beef, noodles,recipes
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Recipe from: 11 September 2015
Preparation time: 20 min
Cooking time: 40 min
 
 

Ingredients

 
  • 1
    kg
    beef sirloin roast
  • (or use topside, if you prefer)
  • 4
    cloves garlic, crushed
  • 10
    ml
    ground coriander
  • 30
    ml
    Dijon mustard
  • 30
    ml
    olive oil
  • 500
    g
    selection of vegetables
  • (peppers, courgettes, brinjals, and so on)
  • sprigs of fresh thyme or rosemary
  • SALAD:
  • packet of soba noodles
  • (or use pasta noodles, if you prefer)
  • 1/2
    tub of pesto of your choice
  • a little crumbled blue cheese or feta (optional)
  • fresh coriander or basil
Servings: Change Serving
 
 

Method

 

Oven Temperature 240°C

Mix the garlic, coriander, mustard and olive oil together. Spread all over the piece of beef. Set aside to marinate overnight or for at least one hour.

Drizzle a roasting pan with a little olive oil and spread the vegetables over the base. Drizzle with a little more oil and add a few sprigs of fresh thyme or rosemary. Place the beef on top of the vegetables.


Reduce the oven temperature to 200°C and roast for 17 minutes per 450g for rare. (For medium, cook for a further 15 minutes and for well done an extra 30 minutes). Toss the vegetables once during the cooking time.

Remove from the oven and set the meat aside to rest for 20 minutes. Slice thinly.

Salad Cook the noodles according to the packet instructions until al dente. Drain and then stir in the roasted vegetables with any pan juices. Add the pesto. Add blue cheese or feta, if using. Garnish with coriander or basil. Serve warm or cold with the thinly sliced beef.

Prepare Ahead TIP Roast the beef and vegetables the day before, cool then refrigerate. Cook the noodles in the morning and finish preparing the salad. Slice the beef, cover and refrigerate until just before your guests arrive.

Words and image:
Ideas magazine

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Read more on: beef  |  noodles  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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