Roast beef with baked potatoes

Ingredients

• 1.5 kgbeef topside roast
• 10 gbutter
• 1 tspcoarse salt
• to tastefreshly ground black pepper
• 100 mlwater
• 2.5 litreswater
• 1 tbspcoarse salt
• 2.5 kgscrubbed baking potatoes
• 500 mlcrème fraîche
• 50 mlravigote sauce
• ¾ tspcoarse salt
• to tastefreshly ground black pepper
• 200 mlwhipping cream, whipped to soft peaks
• 300 gmixed green salad

Instructions

1. 1

   Brown the beef

   Brown the beef on all sides in the butter in a frying pan, for about 3 minutes in total.

2. 2

   Season the beef

   Transfer the beef to a small roasting tin and, if you like, insert a meat thermometer. Season with salt and pepper. Deglaze the pan with 100 ml water and pour it around the beef.

3. 3

   Roast the beef

   Roast in the middle of the oven at 175°C. After about 30 minutes, take it out and check the temperature at the centre; it should be about 55°C for pink beef.

4. 4

   Finish cooking

   If needed, return the beef to the oven to finish cooking, then remove it.

5. 5

   Rest the beef

   Cover the beef and let it rest for about 30 minutes. Turn the oven up to 250°C.

6. 6

   Boil the potatoes

   Meanwhile, bring 2.5 litres water and 1 tablespoon coarse salt to the boil in a large pan. Boil the potatoes for about 5 minutes, then drain and spread them on a baking-paper-lined tray.

7. 7

   Bake the potatoes

   Bake the potatoes in the middle of the 250°C conventional oven for about 30 minutes, while the beef rests.

8. 8

   Mix the dressing

   Combine the crème fraîche, ravigote sauce, ¾ teaspoon coarse salt and pepper. Gently fold in the whipped cream. Cover and chill the dressing for at least 30 minutes, then taste and adjust the seasoning.

9. 9

   Slice and serve

   Slice the beef and arrange it on a warm serving platter. Cut a cross into each potato and serve with the ravigote dressing and green salad.

What is roast beef with baked potatoes?

Roast beef is a classic British-style joint, often served as the centrepiece of a meal with potatoes and vegetables. This version pairs it with potatoes baked until tender and a cool, tangy ravigote dressing.

The beef rests while the potatoes finish in the hot oven, making the timing work for a meal served to guests.

Nutrition and macros by portion

The nutrition label shows one serving as written: 69 calories, 5g protein, 5g carbs, 2g fat.

The potatoes provide most of the carbohydrates, while the beef contributes protein. Butter, crème fraîche and whipped cream account for much of the fat in the meal, including the dressing. Balance the plate with a generous serving of green salad alongside the beef and potato.

Choosing the beef

Cut: The recipe uses topside, a lean roasting joint that is easy to carve into slices. Browning it first gives the outside colour before it roasts gently.

Getting the potatoes ready

Parboil: A short 5-minute boil starts cooking the potatoes before they go into the oven. Drain them well so they bake rather than steam on the tray.

Space: Spread the potatoes across the lined tray, leaving room around them so the hot air can circulate.

Checking the beef

Temperature: For the pink result described in the method, the centre should be about 55°C when checked after roughly 30 minutes. Use a meat thermometer if you have one, and return the joint to the oven if you want it cooked further.

Resting: Cover the beef and let it rest for about 30 minutes before slicing. This also gives the potatoes time to bake.

Making the ravigote dressing

Base: Stir the crème fraîche with ravigote sauce, salt and pepper before adding the whipped cream. Fold gently to keep the dressing light.

Chill: Leave it covered in the fridge for at least 30 minutes, then taste and adjust the seasoning before serving.

Serving the meal

Carve: Slice the beef and arrange it on a warm platter. A sharp carving knife helps make neat slices.

Accompaniments: Cut a cross into each baked potato and serve with the dressing and green salad. Put extra dressing on the table for guests.

Recipe notes & tips

• Use a meat thermometer to check the beef at its centre.
• Dry the drained potatoes before spreading them on the tray.
• Let the beef rest for the full 30 minutes while the potatoes bake.
• Fold the whipped cream into the dressing gently rather than stirring vigorously.
• Warm the serving platter before arranging the sliced beef.

Variations

• Add herbs: Stir chopped fresh herbs into the dressing before chilling.
• Use smaller potatoes: Choose evenly sized potatoes so they bake at a similar rate.
• Add mustard: Mix a little mustard into the dressing for a sharper flavour.
• Serve with gravy: Offer gravy alongside the beef for a more traditional roast dinner.
• Change the salad: Use a crisp leaf salad that suits the season.

Common mistakes to avoid

• Skipping the browning: Brown the beef on every side first for a coloured exterior.
• Guessing the doneness: Check the centre of the joint with a thermometer rather than relying only on the clock.
• Slicing too soon: Rest the beef, covered, for about 30 minutes before carving.
• Crowding the potatoes: Spread them out on the tray so they bake evenly.
• Overmixing the dressing: Fold the whipped cream in gently to keep the mixture light.

How to store

Refrigerate leftover beef, potatoes and dressing separately in covered containers and use within 2–3 days. Reheat the beef and potatoes until hot; serve the dressing chilled and do not reheat it.

Frequently asked questions