Beef Topside with a Peppercorn and Herb Crust

Beef Topside with a Peppercorn and Herb Crust

Serves 4


  • 1kg Scotch Beef Topside

  • 12g mixed peppercorns – black, green and red

  • 20g Dijon Mustard

  • 20ml Rapeseed Oil

  • 3 Sprigs of fresh thyme

  • 3 Small red onions

  • 1 Beef stock cube

  • 300ml Boiling water

  • Sea salt (to taste)

Cooking Method

  1. Grind the peppercorns in a mortar and pestle and finely chop the thyme.
  2. Mix the peppercorns, mustard, rapeseed oil and thyme together in a bowl and season with sea salt.
  3. Put the roast in a tin and spread the peppercorn mix over the top.
  4. Peel and quarter the onions and arrange around the roast.
  5. Roast in the oven for 20 mins, meanwhile dissolve the stock cube in boiling water.
  6. Take the roast out of the oven, remove the onions and keep to one side, turn down the heat to 170c/325f/gas3.
  7. Pour the stock around the roast, cover the beef loosely with some tin foil and roast in the oven for 45 mins for a medium/rare, roast for longer if you want your beef more well done.
  8. Cover the beef and let it rest for 20 mins and eheat the onions in the oven for 5 mins and serve.
  9. Use the cooking juices to make some gravy if you want.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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