Porcini-dusted beef with turnip and potato mash recipe
An intense mix of mustard powder and decadent dried porcini mushrooms elevates this classic roasting joint into a festive showstopper.
See method- Serves 8
- 30 mins to prepare and 1 hr to cook, plus resting
- 616 calories / serving
Ingredients
- 25g dried porcini mushrooms
- 1 tbsp mustard powder
- 2 tbsp olive oil
- 2kg topside beef joint, fat removed
- 75g smoked bacon, diced
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 10 dried cherries, roughly chopped
- 100ml balsamic vinegar
- 250ml red wine
- 125ml beef stock
- 1 tbsp cornflour
- 1kg potatoes, peeled and cut into 2cm pieces
- 1kg turnips, peeled and cut into 3cm pieces
- 75g butter
- 125ml whole milk
- 20g chives, finely chopped
Each serving contains
- Energy
- 2590kJ 616.0kcal
- Fat
- 21g
- Saturates
- 9g
- Salt
- 1.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 37.7gProtein 65.3gFibre 4.8g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Whizz 1 tbsp porcini mushrooms in a food processor to a fine powder. Put in a bowl and mix with the mustard powder and 2 tsp salt.
- Rub 1 tbsp olive oil over the beef. Season well and sear in a very hot frying pan until browned on all sides. Place the meat in a large roasting tin. Rub with the porcini and mustard mix and roast in the oven for 50-55 mins for medium rare. Remove, cover with foil and rest for 30 mins before carving.
- While the meat is cooking, make the sauce. In a bowl, pour 150ml boiling water over the remaining porcini mushrooms. Leave for 30 mins then carefully strain through a fine sieve, reserving the liquid. Rinse the mushrooms then finely chop.
- Fry the bacon until very crispy in a small pan. Remove, discarding the fat. Put the remaining olive oil, the onion and the garlic in a large pan. Cook over a medium heat for 8 mins, until softened. Stir in the soaked mushrooms, bacon, cherries, vinegar, red wine, stock and reserved porcini liquid. Bring to a boil and simmer for 30 mins. Mix the cornflour with 2 tsp cold water and add to the sauce. Simmer for another 5 mins until thickened.
- Boil the potatoes and turnips in salted water until tender. Drain and return to the pan. Mash with the butter and 1 tsp salt until smooth. Slowly pour in the milk until the mixture reaches a smooth consistency. Stir in the chives.
- Serve the meat in thick slices with the mash and sauce.
- Tip: Not a fan of turnips? Simply double the quantity of potatoes or replace the turnips with celeriac.
- See more Christmas dinner recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
