- 1 kg topside joint, boned and rolled
- 2 red onions
- A handful of thyme
- 1 tbsp smoked paprika
- A mug of sherry/stock/red wine
- A glug of olive oil
- Sea salt
- Freshly ground pepper
Any leftovers? Turn them into our Beef & Bean Burritos
1. Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap your beef. Pat dry. Let the meat get up to room temp.
2. Peel the onions. Slice each into 3 or 4 rounds and place in a small roasting tin.
3. Strip the leaves from most of the thyme. Tip the paprika and thyme leaves into a shallow bowl. Roll the beef in the herby spice mix. Rub it in to coat all over.
4. Place the beef into the roasting tin on top of the onions. Tuck any remaining thyme leaves underneath.
5. Cut two squares of foil to cover the cut sides of the beef to keep it moist, so just the fat is directly exposed to the heat. Dust the fat with a good pinch of sea salt and pepper.
6. Slide 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.
7. Set aside for at least 30 mins to rest before carving. Whip up your sides while it relaxes.
8. Thinly slice the beef. Cut out any stringy bits. Arrange on a platter.
9. Reheat the pan juices from the beef. Add in your mug of sherry or other tipple. Simmer for 15 mins. Skim or pour off any fat. Strain and drizzle them over the sliced beef. Season with a little salt and a pinch of any leftover spices. Serve with the roasted onions.
10. Beef top tip -
Check the weight of your beef before cooking. If it’s larger than 1kg, add 5 mins to the cooking time for each 100g over 1kg. If it’s too rare for you, thinly slice it. Arrange it on an ovenproof dish. Drizzle the pan juices over. Wrap in foil. Bake in a 200°C/Fan 180°C/ Gas 6 oven for 15 mins or till the meat is cooked to your liking.