Topside with mustard & thyme crust

  • Prep: 10m
  • Cook: 45m
  • Serves: 4

Beautifully succulent beef topside with a crunchy, crumbly, and fragrant breadcrumb crust. This beauty makes fitting centrepiece for any roast dinner with an utterly unmatched flavour. It’s a masterclass in melt in the mouth organic meat.


  1. Heat your oven to 220c/Fan 200c/Gas 7. Unwrap your beef. Pat dry with kitchen paper and let it get up to room temperature.
  2. While the beef warms up, pick the thyme leaves off their woody stalks and pop the leaves in a bowl. Add 1 tbsp Dijon mustard and 2 tbsp horseradish mustard. Tip in the breadcrumbs.Add 2 tbsp oil to the bowl with a good pinch of salt and pepper. Stir together to make a sticky paste. Rub the mustardy mixture all over the beef and pop it in a small roasting tin.
  3. Slide the tin into the centre of the oven. Turn the heat down to 180c/Fan 160c/Gas 4. Roast for 45 mins for rare, 1 hr for medium and 1 hr 15 mins for well done.
  4. Take the beef out of the oven and set it aside on a plate or board, loosely covered with foil, to rest for 30 mins before carving.


All to be sourced organic where possible

  • 1kg topside of beef, boned & rolled
  • A handful of thyme, leaves only
  • 1 tbsp Dijon mustard
  • 2 tbsp horseradish mustard
  • 50g breadcrumbs
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

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