Ingredients:

  • 4 lbs Rump, Sirloin, or Topside Beef Joint, trimmed
  • 2 tablespoons Kosher Salt or Sea Salt Flakes
  • 1 tablespoon Freshly Ground Black Pepper
  • 3 tablespoons Olive Oil
  • 4 large heads Garlic (unpeeled for roasting)
  • 4 large sprigs Fresh Rosemary, leaves finely chopped
  • 4 large sprigs Fresh Thyme, leaves finely chopped
  • 4 tablespoons Unsalted Butter, softened
  • 1 teaspoon Anchovy Paste (optional)
  • 1 tablespoon Dijon Mustard

Instructions:

  1. Separate the garlic heads into cloves. Toss all cloves (unpeeled) with a drizzle of oil and a pinch of salt. Wrap loosely in foil and roast at 400°F (200°C) for 15-20 minutes until soft and caramelised. Let cool slightly.
  2. Squeeze the soft flesh out of the roasted garlic skins. In a food processor, combine the roasted garlic flesh, chopped rosemary, thyme, softened butter, Dijon mustard, and anchovy paste (if using). Pulse until a thick, spreadable paste forms. Season the paste generously with salt and pepper.
  3. Pat the beef joint completely dry with kitchen paper. Score the surface lightly in a diamond pattern, being careful not to cut deeply into the meat.
  4. Using a thin paring knife, create small, deep slits (about 1.5 inches deep) all over the beef joint. Push generous amounts of the garlic-herb paste deep into these slits.
  5. Rub the remaining paste all over the exterior of the beef joint. Season the entire exterior liberally with the remaining salt and pepper.
  6. Heat the olive oil in a large, heavy skillet over high heat. Sear the beef vigorously on all sides (about 2 minutes per side) until deeply browned. Transfer immediately to the roasting rack in the prepared tray.
  7. Roast in a preheated oven at 375°F (190°C). Start checking the internal temperature after about 1 hour 15 minutes. Remove when the internal temperature reaches your target (e.g., 135°F/57°C for medium-rare).
  8. Transfer the beef to a warm cutting board, cover loosely with foil, and allow it to rest for a minimum of 20-30 minutes before carving.
  9. Carve thickly against the grain and serve immediately.