Roast beef with smoked garlic butter
Serves: 2-3
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Roast beef with smoked garlic butter
Perfect for a couple or small family, this more manageable beef joint is quick to cook and is coated in a rosemary and smoked garlic butter for a hit of umami flavour. Serve with your favourite spuds
Serves: 2-3
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
862Kcal
Fat
59gr
Saturates
26gr
Carbs
16gr
Sugars
14gr
Fibre
8gr
Protein
64gr
Salt
0.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 500g extra lean small beef roasting joint
- 1 x 400g pack Taste the Difference rainbow chantenay carrots, trimmed
- 4 rosemary sprigs
- 1 tbsp olive oil
- 1 tbsp vegetable oil
- 40g salted butter, softened
- 1½ tsp Inspired to Cook smoked garlic paste
- Taste the Difference beef and red wine gravy, to serve
Step by step
- Remove the beef from the fridge 30 minutes before you begin. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the carrots and 2 rosemary sprigs with the olive oil, then spread out on a large baking tray. Roast for an initial 10 minutes.
- Meanwhile, remove the packaging and string from the beef and pat it dry with kitchen paper. Heat a dry frying pan until hot. Rub the beef all over with the vegetable oil, then sear, turning regularly, until browned on all sides (about 5 minutes). Remove to a plate and cool for a few minutes.
- While the beef is cooling, finely chop the leaves from the remaining 2 rosemary sprigs, then mix with the softened butter, smoked garlic paste and plenty of black pepper. Sit the beef in the middle of the part-roasted carrots and generously coat the top and sides of the beef with the smoked garlic butter.
- Roast for 20 minutes (for medium- rare) or 25 minutes (for medium). Remove from the oven and lift the beef onto a board. Loosely cover with foil and rest for 10-15 minutes. If necessary, return the carrots to the oven for 5-10 minutes, until tender.
- Heat the gravy according to pack instructions. Carve the beef and serve with the carrots and gravy.
