- 2.4kg topside joint, boned & rolled
- 2 garlic cloves
- 1 bouquet garni
- 4 shallots
- 1 tbsp vegetable stock powder
- 187ml red wine
- 2 tbsp cornflour
- 1 tbsp olive oil
- Sea salt + black pepper
- 1 ltr hot water
- 1.
Remove the beef from the fridge and unwrap it from the packaging. Pat it dry and leave it to come to room temperature for 1 hr before you want to put it in the oven.
- 2.
Preheat your oven to 220°C/Fan 200°C/Gas 7. Place the beef in a snug roasting tin. Drizzle over 1 tbsp oil and dust with salt and pepper. Tuck the bouquet garni and whole, unpeeled garlic cloves under the beef. Drop in the whole, unpeeled shallots. Slide the tin into the oven and roast for 20 mins.
- 3.
After 20 mins, turn the heat down to 190°C/ Fan 170°C/Gas 5. Cook the beef for 55 mins. This will give you rare beef. The beef will be slightly undercooked at this stage, but it will continue cooking while it rests. If you prefer more well done beef, roast for 1 hr 15 mins for medium, or 1 hr 45 mins for well-done.
- 4.
Lift the beef from the roasting tin and place on a warm plate or board, leaving the bouquet garni, shallots and garlic in the tin. Loosely cover the beef with foil and leave to rest for 1 hr. After 1 hr you can check the internal temperature of the beef. Push a digital thermometer into the middle of the beef. Leave for 20 seconds, then check the temperature. Rare beef should be around 52°C, medium should be 60°C, while well-done will be 70°C.
- 5.
Meanwhile, remove the bouquet garni, shallots and garlic from the tin. Squash the shallots and garlic with the back of a fork to squeeze them from their papery skins. Fill and boil your kettle. Pour 1 ltr hot water into a large heatproof jug. Tip in 1 tbsp vegetable stock powder and stir to dissolve.
- 6.
Place the roasting tin on a high heat and pour in the red wine. Bring up to a bubble, then cook for 5 mins. Pour in the stock and any juices from the plate the beef is resting on. Add the crushed shallots, garlic and the bouquet garni. Simmer for 15 mins. The liquid should reduce a little.
- 7.
Pour the gravy through a heatproof sieve into a jug. You should have around 900ml. Top up with a little water, if necessary. Pour the stock into a clean pan, leaving about 100ml in the jug. Stir the cornflour into the jug to combine it, then pour that into the gravy in the pan. Cover and cook on a low heat for 10-15 mins till it has thickened. Taste. Add salt and pepper, if you think it needs it.
- 8.
Reheat the gravy 5 mins before you want to serve the beef. Pour it into a warm jug. Thinly slice the beef and serve with the red wine gravy.
- Tip
Great Gravy:
The red wine gravy to go with this dish should be thin and pourable. If you prefer a thicker gravy, mash 1 tbsp butter with 1 tbsp flour and slowly crumble this into the simmering pan of gravy, stirring well between each addition. When you get the thickness you want, stop adding the butter and flour mix. - Tip
Love Your Leftovers:
Any leftover roast beef will keep in the fridge in a sealed container for up to 3-4 days. Perfect for sandwiches or turn it into a spicy Thai salad. Slice the beef into thin strips and toss with a dressing of Worcester sauce, lime juice, a pinch of sugar and a good pinch of dried chilli flakes. Tumble with fresh mint and coriander leaves, finely sliced shallots and torn lettuce leaves.
