Roast beef with tapenade, onions and mushrooms

Ingreadient

• 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

Instruction

1. Heat the oven to 200°C fan/gas 7. Rub the beef with olive oil and season with salt and pepper, then sear all over until browned.
2. Meanwhile, in a mini processor, whizz the tapenade, 2 tbsp oil, the parsley, garlic, some pepper and a little salt. Rub the paste over the beef, then put in a roasting tin with the onions and mushrooms. Drizzle with a little more oil. Pour the wine and 150ml water into the tin. Roast for 20 minutes, then turn down the heat to 180°C fan/gas 6 and roast for 25-30 minutes or until the centre of the beef reads 52°C on a digital probe.
3. Rest the beef for 20-30 minutes, loosely covered with foil, then serve in slices with the veg, roasting juices and parsley.