Roast Topside Beef & Red Wine Gravy

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4 people
Meal course
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1 .
For the beef
600 grams
Top side joint of beef
1 Twist
Salt and pepper
2 medium
Red onion - peeled and halved
2 large
Parsnips - peeled, cored and cut into chunks
2 large
Carrot - peeled and sliced
2 Sprig
3 tbsp
Olive oil
2 .
To serve
1 medium
Shallot - peeled and finely chopped
25 grams
400 ml
Red wine
1 Sprig
1 whole
Bay leaf
300 ml
Pre-made beef gravy
Roast Topside Beef & Red Wine Gravy
  1. Preheat the oven to 190’
  2. Rub the beef all over in salt and pepper. Brown the beef in a frying pan with 1 tbsp of the olive oil, this will only take a couple of minutes
  3. Line a roasting tin the with the veg, rosemary and mix together with the remaining olive oil, plus the juices from the frying pan. Place the beef on top and put in the oven. Depending on how you like your beef, for a medium joint allow 25minutes per 500g, plus 25 minutes extra. Take away 5 minutes for medium rare and add 5 minutes to each section for well done. I roasted my joint for an hour and I would say it came out medium and very tender.
  4. Once removed from the oven place on a chopping board and cover for 20 minutes before carving. The veg can go back in the oven on a low shelf to keep warm and the accompany your beef. Give it a stir if it is looking dry.
  5. To make the gravy, fry the shallot in the butter until soft Add the red wine, rosemary and bay leaf, bring to the boil and then reduce the heat. Simmer until the liquid has at least halved in volume.
  6. Add the gravy mix and then keep over a low heat until it is ready to serve with all your favourite trimmings.

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