Beef
Roast beef with sweet potato chips and aioli
This sumptuous meal in one baking tray is a good, easy beef dinner. You could also try other root veg in place of the sweet potato – parsnips, carrots and beets would all go well.
Cook's notes
For rare beef, cook for 20 minutes per 500g, for medium 25 minutes per 500g, and for well-done 30 minutes per 500g, plus 15-20-minutes resting time.
Ingredients
- 1kg boneless sirloin
- 1 tbsp grain mustard
- olive oil
- 800g sweet potatoes, peeled
- 1 sprig thyme
- 2 garlic cloves
- 4 tbsp mayonnaise
- 1 tbsp fresh parsley, chopped
- salt and pepper
Method
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Step 1
Preheat oven to 230°C/Gas 8. Rub the beef with grain mustard and drizzle over a little olive oil, season and transfer to the very hot oven. After 20 minutes lower the temperature to 190°C/Gas 5 for the rest of the cooking time - see note.
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Step 2
Cut the sweet potato into thick cut chips and surround the roast with them for the final 45 minutes of cooking - turning to coat with beef fat and seasoned with salt, pepper and a few thyme leaves, turning once more during cooking time.
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Step 3
Rest the meat for 10 minutes before carving. Make aioli by crushing the garlic with some salt, squash to a creamy pulp and mix with the mayonnaise and parsley to serve with beef and chips.
