Roast Beef with Spring onion-Caper Green Sauce

Ingredients for Roast Beef with Spring onion-Caper Green Sauce

• 1 (3-pound) bottom-round beef rump roast

• 1 cup coarsely chopped fresh flat-leaf parsley

• 1 cup thinly sliced spring onions (from 1 bunch)

• 160ml mild olive oil

• 2 tablespoons drained capers (in brine) plus 2 tablespoons brine

• an instant-read thermometer

How to make Roast Beef with Spring onion-Caper Green Sauce

Put oven rack in middle position and preheat oven to 260°C.

Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoons black pepper.

Roast, fat side up, in a roasting pan 15 minutes. Reduce oven temperature to 163°C and continue to roast until thermometer inserted into centre of meat registers 49°C, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.

While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoons black pepper, and a pinch of salt.

Thinly slice meat across the grain and serve with sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.