Bitton Roast Beef

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

  • 1.5 kg (approx.) of topside beef
  • 2 medium Spanish onions
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • 2 bay leaves
  • 4 large carrots
  • 4 sticks celery
  • 1 whole bulb garlic, broken into cloves
  • ½ cup olive oil
  • 4 tbsp Bitton Orange Jelly
  • Sea salt and cracked pepper
  • Butter lettuce for garnish
  • Horseradish cream to serve

How to make it:

Remove your meat from the fridge one hour before cooking.

Preheat the Kleenmaid Oven to 240 degrees C.

Rub the beef all over with olive oil, Bitton Orange Jelly and sea salt and pepper and set aside until required.

To prepare the mirepoix of vegetables, simply wash them and roughly chop into large pieces.  Place them into a large baking tray, top with the herbs, bay leaves and garlic cloves.  Drizzle over some of the olive oil and season.  Toss the vegetables and herbs together to coat with the olive oil.

Place the beef on top of the vegetables and put into the pre heated Kleenmaid oven.

Cook for 20 minutes then reduce the heat to 200 degrees and cook for a further 30 minutes for medium to rare. If you like your beef medium, allow 10 minutes more cooking time.

Allow the fillet to rest for 15 minutes before carving and serving with some horseradish.

Serve with dressed butter lettuce 

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