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Roast Peppered Beef with Onions and Potatoes

A recipe from the Good Food collection.


Roast Peppered Beef with Onions and Potatoes
Roast Peppered Beef with Onions and Potatoes
1 kg piece beef sirloin
2 tablespoons freshly ground black peppercorns
1 large red onion
4 large potatoes
50 g butter
¼ cup (60 ml) beef stock
¼ cup (60 ml) red wine
500 g mixed yellow and green beans



  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Trim the excess fat from the beef, leaving a thin layer. Press the pepper all over the beef.
  2. Cut the onion and potatoes into 5 mm thick slices and place in a roasting tin. Sit the beef on top, fat-side-up. Cut 40 g of the butter into small pieces and dot all over the beef and potatoes. Pour in the stock and wine and bake for 35–40 minutes, for medium–rare, or until cooked to your liking. Remove the beef from the oven and rest for at least 5 minutes before carving.
  3. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the mixed beans and cook for 2–4 minutes, or until just tender. Drain well, then add the remaining butter and toss. Keep warm until ready to serve.
  4. To serve, divide the onion and potato mixture among four serving plates and top with slices of beef. Spoon on any pan juices and serve with the beans.



Main ingredient:
Beef, Onion/Leek, Potato


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