Kai / 23 November, 2016
Beef roast with Café de Paris butter Graeme Murray

Beef roast with Café de Paris butter

Transform your Sunday roast with this simple French twist. 

Serves 4

1kg top side, beef rolled roast
2 cloves of garlic crushed
1 tbsp. rosemary chopped
1 chorizo roughly chopped
Salt and pepper to season
Olive oil


2 shallots cut in half
2 kumara chopped into quarters
2 potatoes chopped in to quarters
4 cloves of garlic, crushed
2 sprigs of rosemary

Café de Paris butter

200g softened butter
 1 clove garlic, crushed
 2 anchovy fillets, finely chopped
 3 tsp. Dijon mustard
 1 tsp. capers chopped
 1 tbsp. chives chopped
 1 tbsp. parsley chopped
 1 tbsp. rosemary chopped


Preheat oven to 180°C.
Rub the beef with the garlic, rosemary and olive oil and season generously.
In a roasting tray add all of the chopped vegetables, chorizo, garlic and rosemary. Douse the vegetables with a generous amount of olive oil and season well.
Place the beef roast on top of the vegetables and cook for 50mins

While the beef is cooking combine all of the ingredients for the butter. Place the butter mix on cling film and roll to make a log. Place in the fridge until the beef is done.

Remove the beef from the oven and allow to rest for 10 minutes before carving
Once carved serve the beef with a generous slice of the Café de Paris butter and serve alongside the vegetables.


Recipe appeared in the June/July 2016 issue of Mana. Subscribe to Mana here or buy the issue online here.

Follow food editors Kasey & Karena Bird on Facebook, and check out their new cook book, Hungry

Screen Shot 2016-11-23 at 12.00.22 pm



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