Topside with Mustard & Thyme Crust | Abel & Cole
Topside with Mustard & Thyme Crust
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Prep: 10 mins
Cook: 45 mins - 1 hr 10-25 mins + resting
Beautifully succulent beef topside with a crunchy, crumbly, and fragrant breadcrumb crust. This beauty makes fitting centrepiece for any roast dinner with an utterly unmatched flavour. It’s a masterclass in melt in the mouth organic meat.
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530 kcal
(per portion)
Ingredients you'll need
  • 1kg topside of beef, boned & rolled
  • A handful of thyme, leaves only
  • 1 tbsp Dijon mustard
  • 50g breadcrumbs
  • 2 tbsp horseradish mustard
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 220°C/200°C/Gas 7. Unwrap your beef. Pat dry with kitchen paper and let it get up to room temperature.

  • 2.

    While the beef warms up, pick the thyme leaves off their woody stalks and pop the leaves in a bowl. Add 1 tbsp Dijon mustard and 2 tbsp horseradish mustard. Tip in the breadcrumbs.

  • 3.

    Add 2 tbsp oil to the bowl with a good pinch of salt and pepper. Stir together to make a sticky paste. Rub the mustardy mixture all over the beef and pop it in a small roasting tin.

  • 4.

    Slide the tin into the centre of the oven. Turn the heat down to 180°C/Fan 160°C/Gas 4. Roast for 45 mins for rare, 1 hr for medium and 1 hr 15 mins for well done.

  • 5.

    Take the beef out of the oven and set it aside on a plate or board, loosely covered with foil, to rest for 30 mins before carving.

  • 6.

  • 7.

  • 8.

  • Tip

    Any leftovers? Slice the meat into little strips and add them right at the end of cooking our Spice Crackle Stir-fry at

  • Tip

    Next week...
    We've given a classic roast chicken and flavoursome twist by glazing it with a fragrant mix of honey, ginger and brown rice miso. Not only does the glaze give the chicken a sweet and salty flavour, it makes it stickly delicious to eat.

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