Serves 12
100 min
Roast Beef with Spicy Greens & Avocado Sauce
Recipe GLPR269937c7d531ba
A vibrant main course featuring tender roasted beef tenderloin glazed with a tangy Southeast Asian-inspired marinade of fish sauce, soy, and lime. Served alongside massaged kale with toasted spices and crispy cashews, plus a creamy avocado sauce made with Greek yogurt. Perfect over rice with a drizzle of sriracha for extra heat.
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Ingredients
2 tbsp Fish sauce
3 tbsp Dark brown soft sugar
2 tbsp Soy sauce
2 Limes, juiced
2 tbsp Vegetable oil
1.2 kg Beef topside joint
250 g Kale or hardy leafy greens
40 ml Rice vinegar
1 tsp Mustard seeds
1 tsp Cumin seeds
50 g Cashews, finely chopped
60 ml Olive oil
1 tsp Chilli flakes
2 Avocados, stoned and peeled
1 Lime, juiced
3 Spring onions, roughly chopped
1 small handful Coriander, roughly chopped
1 Garlic clove, crushed
150 g Greek-style yogurt
to serve Cooked rice, for serving
to serve Sriracha, for serving
Directions
In a container, whisk together the fish sauce, dark brown sugar, soy sauce, and juice from 2 limes with the vegetable oil. Stir continuously for about 1 minute until the sugar dissolves completely. Place the beef topside joint in a large bowl or dish and pour the marinade over it, turning to coat all sides evenly. Cover and refrigerate for up to 12 hours for best flavor, or proceed immediately to the next step if time is short.
Preheat the oven to 220°C (200°C fan/gas 7). Transfer the beef and marinade to a roasting tin that fits it snugly, positioning the beef fat-side up if there is visible fat. Add approximately 120ml of water to the tin. Roast for 20 minutes at the higher temperature, then reduce the oven to 190°C (170°C fan/gas 5) and continue roasting for 45 to 50 minutes longer, until the internal temperature reaches 145°F at the thickest part (verified with a meat thermometer). Remove from the oven, tent with foil, and let rest for 15 to 30 minutes. Slice thinly and reserve any resting juices.
While the beef roasts, prepare the avocado sauce. Add the stoned and peeled avocados, juice from 1 lime, 3 roughly chopped spring onions, a small handful of roughly chopped coriander, 1 crushed garlic clove, and the Greek-style yogurt to a food processor. Blend until smooth, or pulse briefly for a chunkier texture if preferred. Transfer to a serving bowl and season with salt and pepper to taste.
For the spicy greens, place the kale in a large bowl and drizzle with the rice vinegar. Massage the vinegar into the leaves gently with your hands for 1 to 2 minutes until they soften and darken slightly. In a small pan over medium-high heat, combine the mustard seeds, cumin seeds, chopped cashews, and olive oil. Cook for 1 to 2 minutes, stirring frequently, until the seeds become fragrant. Remove from heat, add the chilli flakes, and stir well. Pour this warm spiced oil and nut mixture over the kale and toss thoroughly to coat.
To serve, divide the cooked rice among 12 plates or a serving platter. Top with sliced roasted beef and drizzle with the reserved resting juices. Serve the spicy kale and avocado sauce on the side or alongside each portion. Drizzle additional sriracha over the plate to taste for those who prefer extra heat.
