Catch up with your favourite people over a leisurely brunch. This recipe is perfect for relaxed late breakfasts as the beef can be cooked the day before.
Preheat the oven to gas 7, 220°C, fan 200°C. Rub the beef with 1tbsp olive oil and season. In a bowl, mix 40g (11⁄2oz) of harissa with the breadcrumbs and then press over top edges of the beef. Brush the remaining harissa over the beef joint.
Put the beef into a baking tray and cook for 20 minutes, before reducing the heat to gas 3, 170°C, fan 150°C. Cook for a further 20 minutes per 425g (14oz) for medium, or 15 minutes per 425g (14oz) for rare.
Meanwhile, make the salad. In a serving bowl, toss the tomatoes and beetroot with the mint. Mix the vinegar with 3tbsp olive oil and garlic and then toss with the salad.
Remove the beef from the oven, wrap in foil and rest for 30 minutes. Serve with the tomato salad.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.