- 1kg beef topside (preferably with a layer of fat)*
- Himalayan salt
- 1 tbsp butter
- (optional) 3 bay leaves
- (optional) rosemary
- (optional) thyme
*abut 3 servings
Preheat the oven at 200C
Let the topside come to room temperature for about 1 hour. Rub with butter, sprinkle with salt and roast for 10-15 minutes, fat-side up.
As it gets golden-brown, turn the temperature down to 160C, add the herbs (if you’re using them), cover and keep roasting for about 30 minutes, or until core temperature is 50-65C (depending if you like it rare or medium).
Let the roast beef cool down for 20 minutes before slicing and serving it. It tastes nice when accompanied by baked potatoes and steamed green beans. Enjoy!