Recipe Index

Ingredients

• 1lb 12oz floury potatoes, preferably Maris Piper, peeled and cut into roughly 2in chunks
• 2–3 tbsp cold pressed rapeseed oil or extra virgin olive oil, plus extra for greasing
• 1lb 12oz beef topside, tied (see tip)
• 2 tbsp cold pressed rapeseed oil or extra virgin olive oil
• 1 medium onion, thickly sliced
• 2 medium carrots, trimmed and thickly sliced
• 2 celery sticks, trimmed and thickly sliced
• 2–3 bushy sprigs fresh thyme or ½ tsp dried thyme
• 1 large bay leaf
• 1 heaped tbsp plain flour
• few drops naturally brewed dark soy sauce
• sea salt and black pepper

Method

1. Parboil the potato chunks in boiling water for 6 minutes, drain them in a colander while reserving their cooking water, and let them steam for a couple of minutes.
2. Toss the drained potatoes back in the pan with 2 tablespoons of the oil, salt and pepper, then scatter them over a large oiled baking tray.
3. Heat the oven to 350°F while you season the tied topside all over with salt and pepper.
4. Sear the beef in a flameproof casserole in 1 tablespoon of oil over medium-high heat for 6 to 8 minutes, turning it every couple of minutes until browned on all sides, then lift it onto a plate.
5. Fry the sliced onion, carrots and celery in the remaining oil in the casserole for about 5 minutes until nicely browned, and scatter in the thyme sprigs and bay leaf.
6. Sit the beef on top of the vegetables, cover loosely, and roast for 35 to 45 minutes for rare, removing the lid after 15 minutes and adding 10 to 15 minutes more for medium or well done.
7. Roast the potatoes on the shelf above the beef for 50 to 60 minutes, turning them once partway through.
8. Move the cooked beef to a board, cover it with foil and a dry tea towel, and rest it for 15 to 20 minutes while you raise the oven to 425°F to crisp the potatoes.
9. Set the hot casserole of vegetables on the hob, pick out the thyme and bay, sprinkle the plain flour over the vegetables and juices and stir it in well.
10. Gradually stir in 1¾ cups of the reserved potato water, simmer the gravy for 5 minutes, then strain it through a sieve into a clean pan, pressing the vegetables to extract their flavour.
11. Warm the strained gravy with any resting juices from the beef and a few drops of dark soy sauce, adjust the salt and pepper, and carve the beef to serve with the potatoes and gravy in a warmed jug.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data