Roast Beef Grand Aioli
By OcadoLife
Published on 04 January 2023
For a twist on the
traditional Sunday dinner, try Roast Beef Grand Aioli instead. Visually
impressive yet easy to prep, this sharing platter from food writer Helen Graves
pairs rare roast beef with a range of crudités and luscious homemade garlic
mayo – use smoked garlic if you can get it, for added depth of flavour. New
potatoes, simply cooked, are the perfect side dish here.Time and servings
1 hr 5 minsTotal time
6Servings
1 hr 5 minsCooking time
Ingredients
- 1 large sprig of rosemary, leaves picked
- 1 tsp of english mustard powder
- 115 ml of olive oil
- 1.25 kg of beef roasting joint
- 750 g of new potatoes
- 6 eggs, 4 whole, 2 yolks for the aoili
- 350 g of purple sprouting broccoli
- 200 g of sugar snap peas, sliced lengthways
- 140 g of red chicory, leaves separated
- 6 salad onions, cut into ribbons
- 0.5 tsp of dijon mustard
- 100 ml of sunflower oil
- 2 tbsp of lemon juice, or to taste
- 2 smoked garlic cloves, crushed or grated
- 150 g of mixed radishes
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Use a pestle and mortar to combine the rosemary, mustard powder, 1 tbsp oil and some sea salt. Put the beef in a roasting tin and rub all over with the mixture.Step 2
Roast for 20 mins; reduce the oven to 180°C/160°C fan/gas 4 and cook for a further 45 mins for medium-rare (until a probe thermometer reads 45°C). Cover lightly with foil and rest on a warm plate.Step 3
Meanwhile, put the potatoes in a pan of salted water; boil for 15 mins. To make the aioli, whisk the egg yolks in a stand mixer (or use an electric hand whisk), add the mustard, then, with the motor on high, add the sunflower oil in small drops, incorporating them before adding more. As the mixture thickens, add the rest of the sunflower oil, then the olive oil, in a thin stream until combined. Whisk in the 2-3tbsp lemon juice, garlic and some salt.Step 4
Place the eggs in a pan of cold water and bring to the boil. Cook for 3 mins, then plunge into cold water, peel and cut in half. Cook the broccoli in boiling salted water for 3-4 mins until just tender; refresh under cold water.Step 5
Slice the beef and put on a platter with the eggs and cooked and raw veg. Add a grind of black pepper and a bowl of aioli; serve with the new potatoes.