Roast beef with mashed potatoes and glazed Vegetables

For the roast beef, tie the beef topside with kitchen twine. Season it with salt and black pepper, then cover it and refrigerate for a few hours. Brush the meat with olive oil and sear it in a hot pan until evenly browned.

Remove the beef from the pan and coat the entire surface with Dijon mustard using a pastry brush. Place the beef in a roasting dish, add a couple of rosemary sprigs, and roast at 175° C for 35 minutes.

Peel and dice the potatoes. Boil them in a large pot of water with a tablespoon of salt for about 20 minutes. Drain and mash the potatoes together with butter, milk, a pinch of salt, black pepper, and a dash of nutmeg.

Heat a drizzle of olive oil in a pan. Once hot, add the baby carrots and pearl onions with a pinch of salt, cooking until they begin to soften. Add the peeled garlic cloves, butter, and a sprig of rosemary. When the butter has melted, stir in the sugar and balsamic vinegar. Cook the vegetables in this mixture until they’re coated with a glossy glaze.