Topside with Thyme & Horseradish Crust Recipe | Abel & Cole
Topside with Thyme & Horseradish Crust
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Prep: 15 mins
Cook: 1 hr
A glorious high welfare beef topside with layers of fresh thyme and a gentle kick from the garlicky horseradish rub.
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Ingredients you'll need
From your kitchen
  • Sea salt and freshly ground pepper
  • 1/2 mug of water, red wine or beer (optional)
  • 1-2 tsp honey (optional)
Step by step this way
  • 1.

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

  • 2.

    Take a garlic clove from the bulb. Halve the remaining bulb. Peel and finely chop the garlic clove. Peel and finely grate the horseradish. Mix them with 1 tbsp oil, 1 tbsp fresh thyme leaves and a good pinch of black pepper. Rub the horseradish thyme mix all over the beef.

  • 3.

    Set the beef upright in a roasting tin. Sit the halved garlic bulb beside it. Cut 2 squares of foil to cover the cut sides of the beef, leaving just the fat exposed to the heat. Dust the fat with a good pinch of sea salt.

  • 4.

    Slide 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. Set aside to rest for at least 30 mins.

  • 5.

    To make a speedy gravy, set the roasting tin (if heatproof) on the hob, or scrape the juices into a pan. Squeeze in the roasted garlic and heat till bubbling.

  • 6.

    Add the water, wine, or beer and half of the remaining thyme sprigs. Reduce till it’s as rich as you want. Season. Swirl in honey if you like. Strain into a jug.

  • 7.

    Thinly slice the beef. Drizzle over a little gravy. Serve the rest on the side. Scatter the remaining fresh thyme over the meat, along with a good dusting of sea salt.

  • 8.

    See our How to Cook the Perfect Steak video for tips on testing the ‘doneness’ without cutting into your joint. Find it at

  • 9.

    If the beef is still too rare once rested, thinly slice and put in an ovenproof dish. Drizzle over the tin juices. Wrap in foil. Cook in a 200°C/Fan 180°C/Gas 6 oven for 15 mins or till the meat is cooked to your liking.

  • 10.

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

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