Roast beef with a paprika and thyme crust
Prep time: 5 mins Total time: 
Roast beef with a paprika and thyme crust
Prep time: 5 mins Total time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tbsp smoked paprika, thyme and garlic spice mix
- 50g fresh breadcrumbs
- 1 tbsp chopped thyme leaves, plus extra to garnish
- 1 tbsp olive oil
- 1.5kg British beef topside roasting joint, at room temperature
- 1-2 tbsp tomato purée
- 125ml red wine
- 300ml chicken stock
Step by step
Make the crust a few hours ahead.
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Preheat the oven to 190°C, fan 170°C, gas 5. Stir the smoked paprika, thyme and garlic mix into the breadcrumbs, thyme and olive oil. Season the beef, spread it with the tomato purée and place into a roasting tin. Press the breadcrumb mixture on to the top and sides of the beef to make a crust. Roast for 1 hour 45 minutes (or 25 minutes per 450g, plus an additional 25 minutes) for medium-cooked beef.
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Transfer the beef to a board; cover with foil. Put the tin on the heat. Pour in the wine; bubble for a few minutes, add the stock and simmer the gravy for a few minutes. Serve the beef with extra thyme sprinkled over.
