Rare Roast Topside of Beef with Tonnato Dressing

Name: Rare Roast Topside of Beef with Tonnato Dressing
Cook time: 4 h
Total time: 4 h
Yield: Serves 5-6
Ingredients: 1.4 kg Topside of Beef; 150g wild rocket, washed; 1 tbsp capers, drained; 5 salted anchovies; 150g yellowfin or white tuna in olive oil; 2 tbsp capers; juice of 2 unwaxed lemons; 120ml extra virgin olive oil; 2 hard-boiled organic egg yolks

By George Ryle

Slices of rare roast topside of beef served cold with a creamy tonnato dressing of tuna, anchovies and capers

Taking inspiration from one of the all-time classics of Italian cuisine, this dish sees rare roasted topside of beef sliced and served cold with a dressing of tuna, anchovies and capers. A wonderful lunch for many to share.

The dish from which it takes its inspiration is vitello tonnato, a classic from Piedmont in northern Italy. If you’ve never eaten it, you should make it your mission to do so. Traditionally made with poached veal, cooled, sliced and served with a rich, salty dressing, it’s a dish full of character and tradition.

Here we’ve used beef instead, and roasting rather than poaching, which would likely raise eyebrows in Piedmont. But the principle remains the same: a punchy, fish-based dressing is a brilliant match for lean, tender meat. It works extremely well and makes a superb centrepiece for a summer lunch table.

For another fresh and seasonal topside dish, try George’s Topside of Beef with Radicchio, Hazelnut and Parmesan Salad, which puts rare roast beef centre stage alongside bitter leaves, toasted nuts and parmesan.

Serves 5-6

Ingredients

1.4 kg Topside of Beef
150g wild rocket, washed
1 tbsp capers, drained

Dressing

5 salted anchovies
150g yellowfin or white tuna in olive oil
2 tbsp capers
juice of 2 unwaxed lemons
120ml extra virgin olive oil
2 hard-boiled organic egg yolks

Method

For the Topside

Remove the topside from the fridge and its packaging and allow it to come up to room temperature, for at least 2 hours before you want to cook it.
Preheat your oven to 200°C.
Season the topside well with fine sea salt and rub all over with a little olive oil.
Place the topside on an oven tray and transfer to the oven. Set a timer for 10 minutes.
Reduce the heat to 140°C and then cook for a further 40-45 minutes.
Remove the topside from the oven and leave to rest and cool for about an hour.

For the Tonnato Dressing

Place the anchovies, tuna (including the oil), capers, lemon juice and egg yolks into a food processor. Blitz until fairly smooth.
Keep blitzing and start adding the olive oil in a steady stream so that it emulsifies with the other ingredients.
Taste for seasoning and adjust as necessary.
Once the topside has cooled completely, then, using a very sharp knife, slice as thinly as possible. Let the slices sit for 10 minutes, as they may release some juices, then lay them on a platter and dress, liberally, with the tonnato dressing, followed by a sprinkling of capers.
Dress the rocket with lemon juice, olive oil and salt and then scatter over the dish.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.