- 1 boned and rolled 2.5kg topside of beef
- 6 garlic cloves
- A handful of rosemary
- 3 onions
- Olive oil
- Sea salt and freshly ground pepper
- 2 tbsp plain flour
- 1 vegetable stock cube
- 1 tbsp Dijon mustard
1. Take your beef out of the fridge 1 hr before you cook it. Heat your oven to 190°C/Gas 5.
2. Peel and finely chop the garlic. Pick the leaves off a few rosemary sprigs. Finely chop the leaves. Peel and finely slice the onions.
3. Pop the onions in a bowl. Drizzle with a little olive oil. Season. Toss together. Spread them on the bottom of a large roasting tin.
4. Drizzle a little oil on top of the beef. Season it. Sprinkle on the garlic and rosemary. Rub the oil, seasoning and herbs all over the beef.
5. Sit the beef on top of the onions so it’s sitting snugly in the tin.
6. Pop the beef in the oven on the middle shelf. Roast 1 hr for medium rare, 1 hr 10 mins for medium or 1 hr 20 mins for well done. Lift the beef out of the pan. Wrap it loosely in two layers of foil. Rest it for 45 mins.
7. Put the onions in a bowl. Pour the pan juices into a jug. Leave to one side for 15 mins to let the fat float to the top. Pour off as much of the fat as you can. Pour the pan juices into a medium pan. Whisk in 2 tbsp flour and crumble in the stock cube. Whisk and stir for 2 mins till you have a smooth, thick sauce. Whisk in the Dijon mustard.
8. Slowly whisk in 750ml hot water. Bring to the boil. Turn the heat down. Simmer for 5-10 mins till it’s slightly thickened. Stir the onions back in. Pour into a gravy boat. Serve with the beef.