Ultimate Roast But Better Garliccy Beef, Tenderstem® & All the Trimmings

Ultimate Roast But Better Garliccy Beef, Tenderstem® & All the Trimmings

A joint of roast beef is the pinnacle of Sunday roast offerings. We've added a few tips and twists to cook up your Ultimate Roast But Better with Tenderstem®! Super easy, low effort but fully flavoured, this is the ultimate roast beef recipe, served with roast potatoes, Yorkshire puddings, carrots and of course, gorgeous, fresh Tenderstem® served perfectly al dente, for you to share with family and friends. Enjoy!

You will need a heavy based roasting tin or hob-proof casserole dish, two large baking trays lined with non-stick baking paper, and a 12-cup non-stick muffin tin or 6-cup Yorkshire pudding tin. Before you start, work out all your cooking times including the meat resting time, depending on how you like to serve your beef.

Preparation time

1 hour

Cooking time

2 hours, 40 minutes



Nutritional information per serving

  • kcal 954
  • Fat 34g High
  • Saturates 6.8g High
  • Carbs 77.4g
  • Sugars 16.5g Low
  • Fibre 14.4g
  • Protein 69.6g
  • Salt 1.3g Low


  1. Remove beef from the fridge 2 hours before cooking. Blot with thick kitchen roll. Keep the joint tied with string.

  2. For the Yorkshires, add all ingredients except the oil to a large jug. Whisk with a balloon whisk until smooth. Leave to sit for 15 minutes (you can make this a few hours ahead, at room temperature, or chill for up to 6 hours).

  3. Heat oven to 230C/ 210C fan/ Gas 8. Pour a teaspoon of oil into each hole of a 12-cup non-stick muffin tin or divide between the holes of a 6-cup Yorkshire pudding tin. Place in the oven for 4-5 mins until very hot, and the oil feels very thin. Gently swirl around the tin. Pour in the batter, then place immediately in the oven.

  4. Cook for 20-25 minutes until puffed up and deep golden. Avoid opening the oven door. Leave to sit in the tin for a few minutes before loosening with a silicon spatula. Set aside to re-heat later.

  5. Reduce oven to 200C/180C fan/ Gas 6. Mix together garlic, mustard and thyme, seasoning with lots of black pepper and a pinch of salt.

  6. Over a medium-high temperature, heat 1 tbsp oil in the base of your roasting tin or casserole dish. Add the beef and cook for 1-2 minutes until seared and deep golden, continue turning the joint and cooking until the beef is seared and browned all over, this should take around 10 minutes. Remove the beef to a plate. Add onions to the tin with the remaining oil and mix well. Spread the garlic mixture all over the beef, spreading evenly, then place onto the onions.

  7. Roast for 1 hour for rare, 1 hour 15 minutes for medium, 1 hour 30 minutes for medium-well. If you have a temperature probe, the centre of the joint should read 50-55C for rare, 60-65 for medium, 70-75C for well done (the temperature will increase as the joint rests, as the heat transfers into the middle). Transfer the joint to a warmed plate, cover loosely with a sheet of foil, then cover with a folded clean tea towel. Leave to rest for at least 30-45 minutes, or 45minutes – 1 hour for medium-well done meat.

  8. While the beef is cooking, cut each potato into 4-5cm chunks. Put in a large saucepan with the bay leaves, cover with boiling water. Bring to the steady boil and cook for 4 minutes. Drain well and return to the pan. Place back on the heat for 30 seconds, shaking gently to dry off any excess moisture. Remove from the heat, cover with a lid, and shake the pan vigorously for a few seconds to rough up the edges. Drizzle over half the oil, cover and give a few more shakes.

  9. Drizzle remaining oil onto a lined baking tray, add the potatoes and bay leaves, and season with black pepper and celery salt (or a pinch of regular salt). Using a knife, press down on each garlic clove to crush them a little, then throw onto the tray. Roast for 30 minutes. For the carrots, cut each lengthways in half if small, or into 10cm batons if large. Place onto the second baking tray, drizzle with oil, add the thyme sprigs and mustard, season with black pepper and stir to coat. Roast for 30 minutes.

  10. After the potatoes and carrots have both roasted for 30 minutes, remove from the oven. Scatter the rosemary leaves over the potatoes, then turn and return to the oven for a further 25-30 minutes, until deep golden and crispy. Turn the carrots and return for 20-30 minutes until tender and deep golden around the edges.

  11. While the potatoes and carrots are cooking, make the gravy. Return the roasting tin with the onions to a medium heat on the hob, stir in the tomato puree, bay leaf, and wine and bubble for a few minutes. Pour in the stock and bring to the boil. Simmer for 10 minutes. Mash the onions in the pan with a potato masher until roughly broken down, then pour in the cornflour mixture. Simmer for two minutes. Strain through a sieve into a large jug, pressing the onion into the sieve top extract any juices.

  12. Once everything is almost ready, cook the Tenderstem®. Heat oil in large saucepan over a medium heat, add garlic and cook stirring for 1 minute until it begins to soften, but without colouring. Add the Tenderstem to the pan, stir, add 3tbsp water and cover with a lid. Cook for 3-4 minutes until just tender, but still with a little bite. Season with freshly ground black pepper and a pinch of salt, then grate over the lemon zest. Stir again and serve.

  13. Return the Yorkshires to the oven for 3-4 minutes, while you slice the well-rested beef. Once carved, add any juices from the resting plate into the gravy.


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