Round Roast with Creamy Mash and Pan-Fried Garlic Courgettes

by Kevin Dundon

This cut of beef is best served rare to medium rare, as if it is overcooked it will be dry. Thin slices are the best way to eat it.

8 people 80 minutes 40 minutes

Ingredients

This recipe will serve 6 - 8 people

Preheat the oven to 180^oC/gas mark 4.
Using a pestle and mortar, crush the garlic, herbs, salt, peppercorns, mustard seeds and 1 tablespoon of the olive oil together. Rub the beef with the mixture and set aside for 30 minutes to marinate. Drizzle the remaining tablespoon of olive oil into a pan set over a medium-high heat, then seal the beef all over, cooking for 1 or 2 minutes per side.
Place the carrots on the base of a roasting tin and add the beef on top. Place in the oven and cook for 65 minutes (or 20 minutes for 450g), then remove from the oven, cover with a foil tent to keep warm and allow to rest for 20 minutes before carving.
Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 25 to 30 minutes, until cooked through. Drain and return to the saucepan, then mash with the butter and cream until smooth and season with salt and pepper.
To prepare the courgettes, melt the butter in a pan set over a medium heat along with the oil. Add the courgettes and garlic and sauté the slices for 2 to 3 minutes per side. Season lightly and add the lemon zest and juice.
Serve the slices of beef on a bed of creamy mash with some garlic courgettes on the side.

High in zinc