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Porcini-dusted beef with turnip and potato mash recipe

Porcini-dusted beef with turnip and potato mash recipe

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An intense mix of mustard powder and decadent dried porcini mushrooms elevates this classic roasting joint into a festive showstopper. See method

  • Serves 8
  • 30 mins to prepare and 1 hr to cook, plus resting
  • 616 calories / serving


  • 25g dried porcini mushrooms
  • 1 tbsp mustard powder
  • 2 tbsp olive oil
  • 2kg topside beef joint, fat removed
  • 75g smoked bacon, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 10 dried cherries, roughly chopped
  • 100ml balsamic vinegar
  • 250ml red wine
  • 125ml beef stock
  • 1 tbsp cornflour
  • 1kg potatoes, peeled and cut into 2cm pieces
  • 1kg turnips, peeled and cut into 3cm pieces
  • 75g butter
  • 125ml whole milk
  • 20g chives, finely chopped

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    9g 45%
  • Sugars

    13g 14%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 37.7g Protein 65.3g Fibre 4.8g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Whizz 1 tbsp porcini mushrooms in a food processor to a fine powder. Put in a bowl and mix with the mustard powder and 2 tsp salt.
  2. Rub 1 tbsp olive oil over the beef. Season well and sear in a very hot frying pan until browned on all sides. Place the meat in a large roasting tin. Rub with the porcini and mustard mix and roast in the oven for 50-55 mins for medium rare. Remove, cover with foil and rest for 30 mins before carving.
  3. While the meat is cooking, make the sauce. In a bowl, pour 150ml boiling water over the remaining porcini mushrooms. Leave for 30 mins then carefully strain through a fine sieve, reserving the liquid. Rinse the mushrooms then finely chop.
  4. Fry the bacon until very crispy in a small pan. Remove, discarding the fat. Put the remaining olive oil, the onion and the garlic in a large pan. Cook over a medium heat for 8 mins, until softened. Stir in the soaked mushrooms, bacon, cherries, vinegar, red wine, stock and reserved porcini liquid. Bring to a boil and simmer for 30 mins. Mix the cornflour with 2 tsp cold water and add to the sauce. Simmer for another 5 mins until thickened.
  5. Boil the potatoes and turnips in salted water until tender. Drain and return to the pan. Mash with the butter and 1 tsp salt until smooth. Slowly pour in the milk until the mixture reaches a smooth consistency. Stir in the chives.
  6. Serve the meat in thick slices with the mash and sauce.

Tip: Not a fan of turnips? Simply double the quantity of potatoes or replace the turnips with celeriac.

See more Christmas dinner recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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