Roast beef with Boursin^® mash

Method

Step 1
Heat the oven to 220C/200C fan/gas 6½. Season the beef generously with salt and freshly ground black pepper. Heat the oil in a large frying pan or casserole dish over a high heat, then fry the beef on each side for 2-3 mins until browned.

Step 2
Add the onion, carrots, rosemary and garlic to a roasting tin. Place the beef on top and season with a little more salt and pepper if needed, then place into the oven. Once the beef is in, lower the temperature to 180C/160C fan/gas 4 and cook for 45 mins-1 hr 5 mins, depending on how rare you like it. For medium-rare, a meat thermometer should read 55C. Leave to rest for 30 mins, before removing the string and slicing.

Step 3
Meanwhile, to make the mash, add the potatoes to a large saucepan, cover with cold water and add a large pinch of salt. Place over a medium-high heat, cover the pan with a lid and bring to a boil. Once simmering, remove the lid and cook for 10-15 mins, or until tender. Drain well and return to the pan.

Step 4
Mash the potatoes to break them up, then add the butter, milk and Boursin^® Truffle, and continue mashing until smooth. Season to taste.

Step 5
To serve, add a swirl of mash to each plate with some sliced beef on top and the carrots and onions on the side, along with some steamed greens, if you like. Top with a generous helping of gravy before serving