Instructions: Finely chop the anchovies in a food processor with the capers mustard herbs garlic and vinegar.

With the motor running add 1 tbsp olive oil until combined.

Untie the topside and trim away any excess fat.

Make a deep cut along the length of the beef to create a pocket.

Spread half the anchovy mixture inside the cut.

Fold the meat back over and tie at intervals with string.

Heat remaining oil in a small roasting tin on the boiling plate and brown the meat well on all sides.

Cook on the top runners of the roasting oven for 25 minutes for medium rare.

Spread a little of the remaining anchovy mixture over the meat and return to the oven for 5 to 10 minutes.

Remove from the dish and leave to rest for at least 10 minutes.

Blend the flour into the pan juices and cook on the simmering plate for 1 minute stirring. Remove from the heat and whisk in the stock and wine.

Transfer to the boiling plate and cook briskly to reduce by half.

Adjust the seasoning remembering that anchovies are salty so dont add too much salt.

Slice the beef thickly and serve.

Whisk any anchovy mixture that may fall off the the beef into the gravy. aga tip: for medium beef cook for 30 minutes; for well done cook for 35 to 40 minutes. Resting meat in the gentle heat of the simmering oven allows the fibres to relax and ensures its tender and easy to slice. The pungent flavours of the anchovy tapenade melt into the meat giving a deliciously different tas Serve this beef with sauce as a traditional roast or with golden baked polenta and a rocket salad. Spoon any leftover topenade on to grilled tomatoes or stir into pasta with parmesan cheese.

Serves 4

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