Topside with Roasted Onion Gravy
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Topside is a beautiful, lean cut of beef that requires little cooking. It’s the perfect roast for a speedy Sunday lunch.
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Ingredients you'll need
  • Topside joint, boned and rolled (min 1kg)
  • 3 onions
  • 1½ tbsp balsamic vinegar
  • A handful of rosemary
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 mug of water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7.

  • 2.

    Unwrap your beef and pat it dry. Let it get to room temperature. If you have a pestle and mortar, crush the chopped rosemary with a pinch of salt and pepper. If not, mix in a bowl. Rub it all over the beef.

  • 3.

    Arrange your sliced onions in a roasting tin. Make a little bed of rosemary in the centre. Place your beef on top. If the joint is tall and thin, rest it with a cut-side down and cover the top cut-side with a square of foil to keep it moist. If it’s rounder or squarish with a good layer of fat on top, rest it fat-side facing up and cover each cut side of the meat with a little square of foil. Pour in the mug of water.

  • 4.

    Slide onto 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 tin and rest on a plate, covered, in a warm place for at least 30 mins (longer if you can).

  • 6.

    Make your gravy while the beef rests. Spoon your onions into a pan. Strain in the roasting tin juices, discarding the rosemary you cooked the beef on. Sizzle over a medium high heat to reduce the liquid and to soften the onions further. Once the onions are meltingly sweet, swirl in 1 tbsp balsamic vinegar. Cook for 2 mins. Taste and season.

  • 7.

    Add red wine or beef stock if you want a richer gravy. Let it reduce down. For a thicker gravy, place 2 tbsp flour in a mug. Spoon in 4-6 tbsp of the gravy. Whisk till you have a smooth paste. Gradually add the paste to the onion gravy and cook till it thickens. Repeat the process till you have the perfect consistency. Season to taste.

  • 8.

    Thinly slice the beef. Drizzle the onion gravy over the top.

  • 9.

    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/the-perfect-steak

  • 10.

    Any Leftovers? Perfect in our Thai Beef Salad recipe. Find it at abelandcole.co.uk/recipes

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