Mustard & Thyme Topside Recipe | Abel & Cole
Mustard & Thyme Topside
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Prep: 10 mins
Cook: 45 mins-1 hr 15 mins + resting
Treat dad to a high welfare British beef topside roasted till it's blushing pink and served with a kickin’ thyme and mustard sauce.
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422 kcal
(per portion)
Ingredients you'll need
  • 1kg beef topside, boned and rolled
  • 15g Dijon mustard
  • 2 garlic cloves
  • A handful of thyme
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • A mug of water, beef stock,
  • wine or beer
  • A drizzle of honey (optional)
  • 1-2 tbsp plain flour (optional)
You'll need
  • Small roasting tin
  • Foil
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Remove the beef from its wrapping. Pat dry with kitchen paper. Place in a small roasting tin and let it get to room temperature.

  • 2.

    Spread the beef with 1 tsp of the Dijon mustard, coating the sides as well as the top. Season all over with salt and pepper.

  • 3.

    Wrap the unpeeled garlic cloves in a small square of foil. Nestle the foil parcel next to the beef joint. Cover each cut-side of the beef with a square of foil to keep it moist, so only the fat is directly exposed to the heat.

  • 4.

    Slide the beef into the middle shelf of the oven. Turn the heat down to 180°C/Fan 160°C/Gas 4. Roast for 45 mins for rare, 1 hr for medium and 1 hr 15 mins for well done.

  • 5.

    Remove the beef from the dish and rest on a plate, loosely covered with foil, in a warm place for at least 30 mins (longer if you can). Whip up your sides and sauce while it relaxes.

  • 6.

    Remove the garlic from the foil and squeeze out the roasted flesh. Mash with the back of a fork and add to the beef juices in the roasting tin. Whisk in the remaining mustard. Pour in a mugful of water, beef stock, wine or beer. Put the dish on a medium heat and cook for 10 mins till bubbling.

  • 7.

    Finely chop the thyme sprigs and add them to the sauce, keeping a few leaves back for garnishing, and cook for a further 10 mins. Taste and add more salt and pepper if it needs it. If you want a sweeter sauce, add a drizzle of honey.

  • 8.

    For a thicker sauce, spoon 3 tbsp sauce into a jug. Slowly whisk in 1-2 tbsp plain flour to make a smooth paste. Swirl this into your sauce and cook till it thickens. Repeat till it’s as thick as you like it.

  • 9.

    Carve your rested beef and pour over the thyme and mustard sauce. Scatter over the remaining thyme leaves to serve.

  • Tip

    Need a hand?
    For tips on checking your joint’s doneness before carving it, see our How to Cook the Perfect Steak video on our website abelandcole.co.uk/recipes/how-to-make-the-perfect-steak

  • Tip

    Any Leftovers?
    Whip up our fantastic Beef and Bean Burrito. Find the recipe at abelandcole.co.uk/recipes