Roast Beef with Boursin Truffle Mash Recipe | Boursin Cheese
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Roast Beef with Boursin Truffle Mash

with Boursin Truffle

Fred Siriex has always preferred beef to turkey, it feels more indulgent, more celebratory. The depth of the roast beef pairs beautifully with truffle notes of Boursin, creating a dish that’s both nostalgic and luxurious. Rich and full of flavour, très délicieux!

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  • Level easy

  • Prep time 20 MIN

  • Cook time 90 MIN

  • Total time 110 MIN

Directions

Your Turn To Create

For Roast Beef with Boursin Truffle Mash
  • 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.
  • 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.
  • 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.
  • Mash the potatoes to break them up, then add the butter, milk and Boursin® Truffle, and continue mashing until smooth. Season to taste.
  • 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.
  • Makes 4-6 Servings

  • 1.5kg boneless beef sirloin, tied

  • 1 tbsp olive oil

  • 1 onion, cut into 6 wedges

  • 2 large carrots, chopped into 3-4cm chunks

  • 4 rosemary sprigs

  • 1 garlic bulb, halved

  • 700g maris piper potatoes, peeled and cut into 3-4cm chunks

  • 40g salted butter

  • 2-3 tbsp whole milk

  • 150g Boursin Truffle

  • Steamed seasonal greens and gravy, to serve

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