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Roast Striploin with a Peppercorn crust, mustard & Herb Dressing

Serves 8-10

2kg (4 Ibs) striploin beef

1 tablesp. black peppercorns

1-2 tablesp. olive oil

Mustard and Herb Dressing

1-2 cloves garlic, chopped

Handful of parsley, flat leaf if possible

Some basil, chopped

1-2 teasp. capers

2-3 anchovy fillets

1 tablesp. wine vinegar

1 tablesp. mustard

125ml (¼ pt) olive oil (approximately)

To Cook

Set oven to Gas Mark 6, 200°C (400°F).

Place the beef on the roasting tin, crush the black peppercorns coarsely, and sprinkle over the fat, pressing them in quite well. Drizzle over the olive oil. Place the meat in a hot oven for 45-55 minutes.

Reduce the oven to Gas Mark 4, 180°C (350°F) after the first 20 minutes. Leave to rest for 15 minutes before carving.

Serve the beef sliced with the mustard and herb dressing.

To make the mustard and herb dressing

Mix the lot together in the food processor. Taste for seasoning.

Cook's Notes

The Mustard and Herb Dressing is also delicious served with cold roast beef and also excellent as a topping for grilled or barbecued steaks.

If you are catering for larger numbers, it is best to cook 2 joints rather than one very large joint. Increase the ingredients accordingly.