Perfect Roast Beef and Roast Potatoes

Perfect Roast Beef and Roast Potatoes

The perfect roast beef recipe for an extra special Sunday lunch with family or friends.

Categories: Meat

Serves: 4 Preparation time: 10 mins Cooking time: 120 mins



  • 1.5kg topside or boneless roasting joint beef
  • 6 tbsp grainy mustard
  • 2 cloves garlic, peeled and crushed
  • 15g fresh sage, roughly chopped
  • Salt and freshly ground black pepper
  • 4-6 tbsp Filippo Berio Mild & Light Olive Oil

For the best roast potatoes:

  • 900g potatoes, peeled
  • 2 tbsp Filippo Berio Mild & Light Olive Oil


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Blend together the mustard, garlic, sage and 1 tbsp olive oil, then spread over the meat and place into a roasting tin. Season with salt and black pepper and drizzle over the remaining oil. Cover loosely with foil.
  3. Roast the meat for 20 minutes per 500g, plus 20 minutes. Calculate the cooking time if using a larger joint of meat.
  4. Allow 175-225g potato per person on average. Quarter the potatoes and place in a pan of cold, salty water and bring to the boil. Cook for 5 minutes, then drain thoroughly. Toss in the olive oil. Add these to the joint 75-90 minutes before the end of the cooking., Baste regularly and turn once or twice until golden brown. Remove the foil for the last 30 minutes of cooking.
  5. Stand the beef in a warm place before slicing.
  6. Serve with Yorkshire pudding, roast beef gravy and roast potatoes.

Cooks tips

To get extra crunchy roast potatoes, simply fork them all over with a fork to give a rough texture, than roast as above. Use a good type of potato like Maris Piper, Majestic, Desiree or King Edward to name a few.

To make the gravy:
Pour off most of the fat from the roasting tin, leaving about 2 tbsp of the cooking juices and sediment behind.

Stir in about 1 tbsp flour, blend well and cook, stirring over the heat until it turns brown.

Slowly pour in 300ml beef stock or vegetable cooking water, or a mixture of red wine and stock, and bring to the boil. Season well to taste, strain and serve piping hot.

Makes 300ml gravy.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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