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Herb-crusted beef recipe and Gomersal Cabernet Sauvignon

Herb-crusted topside beef with Gomersal Cabernet Sauvignon

Preparation time
25 minutes
Cooking time
1 hour

This herb-crusted topside beef with hasselback sweet potato, maple carrots, basil salsa verde recipe is simply perfect when paired with Gomersal Cabernet Sauvignon.



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


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

Preparation time
25 minutes
Cooking time
1 hour