Roast beef with lemon & anchovy butter

A delicious spring suggestion for your Sunday roast.

• Preparation: 10 mins
• Cooking: 110 mins
• Serves: 6

What you need:

• 1 x 1.3kg/3lb lean topside or top rump joint
• Salt and freshly milled black pepper

For the anchovy and lemon butter:

• 100g/4oz unsalted butter, softened
• 1/2 x 50g can anchovy fillets, drained and chopped
• 75ml/5tbsp freshly chopped lemon thyme leaves

For the gravy:

• 15ml/1tbsp plain flour
• 600ml/1pint good, hot beef stock

What you do:

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. To prepare the butter; in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously all over with the butter.
3. Put any remaining butter on a large piece of cling film or foil, mould into a sausage shape and freeze for up to 2 months.
4. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
5. Remove from the oven, cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
6. Add the remaining stock and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
7. Garnish the beef with watercress leaves and serve with seasonal vegetables and the gravy.

Cook's tip:

Make use any remaining herb butter as a topping on pan-fried or grilled steaks.

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