A corner of topside is a great, economical cut of beef to roast. It’s best served rare and must be cooked at a high temperature, rested well and sliced very thinly. It’s delicious in sandwiches and rolls with horseradish mustard.
INGREDIENTS
1½ kilogram piece, corner of beef topside
olive oil
sea salt and freshly ground pepper
Salad
6 fresh figs, ripped in half
2 handfuls baby rocket
1 small red radicchio lettuce
1-2 large balls fresh mozzarella in whey, drained and patted dry (I used Clevedon Valley Buffalo Mozzarella)
8 strips of pancetta cooked until crisp
Dressing
½ cup packed basil
1 tablespoon capers
1 teaspoon Dijon mustard
finely grated zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
½ cup olive oil
½ cup freshly grated Parmesan cheese
METHOD
Preheat the oven to 220˚C.
Rub the beef with a little olive oil and season generously with salt and pepper. Place on a rack set over a baking dish and roast for 40 minutes. Don’t baste the meat. Transfer to a plate, cover loosely and cool.
Dressing: Put the basil, capers, mustard, lemon zest and juice and the garlic in a food processor and pulse to combine. With the motor running, drizzle in the oil then add the cheese and process again. Season.
To assemble: Thinly slice the beef. Arrange all the ingredients on a large platter and drizzle with the basil dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipePeppered Eye Fillet with Pecorino and Herb Dressing
Article by Claire Aldous
RecipeFresh Fig, Mozzarella and Bean Salad with Basil Dressing
Article by Claire Aldous
RecipeCervena Salad with Blue Cheese, Spiced Walnuts and Green Apple
Article by Claire Aldous
RecipeBeef and Salad Wraps with Ginger and Chilli Dressing
Article by Claire Aldous
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!