GARLIC & ROSEMARY ROAST TOPSIDE OF BEEF

Instructions

1. Remove the topside from the fridge 1 hour before cooking to bring it to room temperature
2. Preheat the oven to 180/C
3. Season generously with plenty of sea salt and black pepper
4. In a heavy based pan heat up the beef drippings or the oil and sear the meat on high heat until caramelised all over for 3-4 minutes.  If the beef has a nice layer of fat on it you may not need to add extra fat to the pan so sear the fat side first
5. Add the garlic, shallots, carrots, rosemary, bay leaves and water to a roasting tray, pop the beef on top and roast in the oven using the guide below
6. Baste the meat after every 20 minutes to keep it moist
7. Remove the beef to your serving dish once it is cooked to your liking, cover with foil and leave to rest so you can make the gravy
8. Place the oven dish on the stove top over medium heat, sprinkle in the flour, then mash everything together scraping up all the bits at the bottom
9. Pour in the stock, bring to the boil, turn the heat down low and simmer until reduced and thickened for about 30 mins
10. Pour the mixture through a sieve into a pan, pushing all the delicious bits through with the back of a spoon
11. Keep the gravy warm over a low heat until ready to serve
12. Carve the beef into slices and serve with your favourite sides and the hot gravy

BEEF COOKING GUIDE 

20 mins per 500g plus 20 mins for rare

25 mins per 500g plus 20 mins for medium

30 mins per 500g plus 20 mins for well-done

Use a meat thermometer and push the probe into the meat as close as possible to the centre, leave for 20 seconds before reading the temperature.  A rough guide for the doneness of the meat is: Rare 50C, Medium 60C, Well done 70C.