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 Organic Roast Beef with Scallion and Caper Dressing 

Try this dressing with roast beef or lamb, either hot or cold.  It adds a good zing without much effort. 

Serves 8 
Roast Beef with Scallion and Caper Dressing 
Ingredients
  • 2kg striploin beef, trimmed
  • A good tablesp. good quality mustard
  • 1 tablesp. black pepper crushed
  • Sea salt
 
Dressing  
  • 4 tablesp. flat leaf parsley chopped
  • 4 scallions chopped
  • 2-3 anchovy fillets
  • 2 tablesp. drained capers (in brine) plus 2 tablesp.of the brine
  • 125ml olive oil
 

To Cook

Method

Place the beef on a roasting tin, fat side up.  Spread with the mustard and black pepper and season with sea salt.  Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180 C (350 F) and allow for 15 minutes per 1/2 kg for rare plus 20 minutes extra for medium or 30 minutes for well done.  For really accurate results use a meat thermometer, it is really worth the investment.  When the meat is cooked, transfer to a carving board and let it rest uncovered for 15minutes.

Meanwhile make the dressing - tip all the dressing ingredients into the processor and whiz for a few seconds.  Taste and season if necessary.  Thinly slice the beef and serve with the dressing, some new potatoes and green salad.