Compressed skins herbs and spices 1500px 2
Compressed skins herbs and spices 1024 x 135 v2 metal
Compressed skins herbs and spices 640 v2 metal Responsiveness fix


  • 1 tbsp smoked paprika thyme and garlic spice mix
  • 50 g fresh breadcrumbs
  • 1 tbsp chopped thyme leaves, plus extra to garnish
  • 1 tbsp olive oil
  • 1.5 kg British beef topside roasting joint, at room temperature
  • 1 tbsp tomato purée
  • 125 ml red wine
  • 300 ml chicken stock


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Stir the smoked paprika, thyme and garlic mix into the breadcrumbs, thyme and olive oil. Season the beef, spread it with the tomato purée and place in a roasting tin. Press the breadcrumb mixture over the top and sides of the beef to make a crust. Roast for 1 hour 45 minutes (or 25 minutes per 450g, plus an additional 25 minutes) for medium-cooked beef.

  2. 2

    Transfer the beef to a board; cover with foil. Put the tin on the heat. Pour in the wine; bubble for a few minutes, add the stock and simmer the gravy for a few minutes. Serve the beef with extra thyme sprinkled over.


    Get ahead: make the crust a few hours ahead.

Nutritional Details

Each serving provides
  • Energy 1934kj 462kcal 23%
  • Fat 22.8g 33%
  • Saturates 9.2g 46%
  • Sugars 0.4g <1%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 766kj/183kcal

Each serving provides

4.7g carbohydrate 0.3g fibre 56.9g protein

Show us how you cook it!
Back to top