Spiced Roast Beef with Sun-dried Tomato Potato Purée and Red Wine Sauce

Spice Rub

• 1 Tbsp juniper berries
• 1 Tbsp coriander seeds
• 1 Tbsp black peppercorns
• 1 Tbsp whole allspice berries
• ½ Tbsp coarse sea salt
• 1 Tbsp olive oil, plus extra for greasing
• 1000 - 1200 g beef topside

Roasting Meat and Purée

• 100 g sun-dried tomatoes, drained
• 1000 g floury potatoes, peeled, cut in pieces (2 cm)
• 300 g milk
• 1 garlic clove
• 1 tsp fine sea salt
• 30 g unsalted butter, diced

Red Wine Sauce

• 100 g shallots, halved
• 20 g unsalted butter, diced
• 200 g dry red wine
• 70 g water, plus 1 Tbsp
• 1 - 2 Tbsp redcurrant jelly, to taste
• ½ beef stock cube (for 0.5 l), crumbled
• 1 Tbsp cornflour