This herb-crusted topside beef with hasselback sweet potato, maple carrots, basil salsa verde recipe is simply perfect when paired with Gomersal Cabernet Sauvignon.
Ingredients
Herb-crusted topside beef
1.2 kg topside beef
Drizzle of olive oil
2 garlic cloves, crushed
2 tbsp wholegrain mustard
¼ cup fresh thyme, rosemary, oregano and chives, finely chopped
1 ½ cups beef stock
½ glass Gomersal Cabernet Sauvignon
Salsa verde
1 cup basil
1 cup parsley
2 cloves garlic
1/2 cup olive oil
Maple-roasted carrots
4–5 medium carrots, scrubbed clean
Drizzle of maple syrup
Zest of ½ orange
2 tbsp olive oil
1 tbsp garlic
Sea salt and pepper, to taste
Hasselback sweet potatoes
4 small sweet potatoes cut into hasselback (1cm cuts)
2 tbsp olive oil
Sea salt and pepper, to taste
Parmesan, finely grated
Recipe by Katelyn Everly
Method
1. Combine herbs, olive oil, beef stock and Gomersal Cabernet Sauvignon in a bowl and heavily coat beef using a basting brush.
2. Place sweet potatoes in a separate bowl and coat with herbs and olive oil.
3. Cut carrots in half and drizzle with maple syrup, olive oil, orange zest, garlic and seasonings.
4. Light barbeque and set up for indirect cooking, keeping heat to between 190–200º C.
5. Add the spit with the beef and start cooking. Monitor the internal temperature until it gets to the required temperature: 60 ºC will give you a medium cook.
6. Let beef rest for 15 minutes, place vegetables onto grill and begin cooking.
7. For salsa verde: whilst cooking, combine basil, parsley, 2 cloves of garlic and 1/3 cup of olive oil in a food processor.
8. Serve salsa verde in side dish.
9. Slice beef and serve with salsa verde, hasselback sweet potatoes and maple-roasted carrots.
Wine Match
Gomersal Cabernet Sauvignon