- 1kg beef topsode joint, boned and rolled
- 4 shallots
- 2 eggs
- 200ml crème fraîche
- 2 tsp cider vinegar
- 2 tbsp Dijon mustard
- A pinch of caster sugar
- A handful of tarragon, leaves only
- 50g watercress
- 1 tbsp + 3 tsp olive oil
- Sea salt and freshly ground pepper
Prep: 15 mins | Cook 35-60 mins | Total: 60 mins
1. Preheat your oven to 240°C/Fan 220°C/Gas 9. Unwrap your beef and pat it dry with kitchen paper. If you have enough time, leave it out of the fridge for an hour to let it get to room temperature.
2. Place the joint in the middle of a large, deep metal roasting tray. Rub all over with 1 tbsp olive oil and a generous amount of salt and pepper. This will help form a lovely crust when it is roasting. Slide your beef onto the top shelf of the oven, and immediately turn the temperature down to 200°C/Fan 180°C/Gas 6. Roast for 35 mins for rare, 45 for medium and 1 hr for well done.
3. See our How to Cook the Perfect Steak video for tips on testing the doneness without cutting into your joint. Once cooked, transfer the meat to a plate. Allow it to rest for at least 30 minutes before carving.
4. While the beef is resting, make your tarragon sauce. Peel and finely chop the shallots. Heat 1 tsp oil in a small saucepan. Add the shallots and cook for 5 mins till softened.
5. Separate the eggs, placing the yolks in a bowl. Add 2 tsp cider vinegar, 2 tbsp Dijon mustard, 1 tsp oil and a good pinch of sugar. Mix together. Spoon in the crème fraîche. Finely chop the tarragon leaves and add to the bowl. Stir well to combine. Tip the egg yolks and crème fraîche mix into the pan with the shallots. Cook on a gentle heat for 5 mins, stirring frequently, till thick and bubbling.
6. Slice the cooked topside and divide between plates. Serve with A handful of watercress and generous spoonfuls of the tarragon sauce.
7. Hot nuts!^
Your left over egg whites will keep covered in your fridge for 2 days. How about whipping up some roasted spiced nuts using your egg whites? Whisk till light and fluffy. Sprinkle in some smoked paprika, ground cumin and fennel seeds. Add a couple of handfuls of your favourite nuts, some chopped rosemary leaves and a good pinch of salt. Fold together. Spread in a single layer on lined baking tray. Roast for 20 mins or so till golden and crunchy.
8. Spuds for the Win^
This topside and tarragon sauce is wonderful served with potatoes of your choice on the side. Crispy chips, creamy mash or a golden baked dauphinoise will all work a treat.