Description
This succulent, medium-rare beef topside is full of flavors of red wine, mustard, and rosemary, and is a delicious, melt-in-your-mouth roast dinner. Just don’t forget the duck fat potatoes!
Ingredients
- 1.5kg beef topside
- 2 tbsp Dijon mustard
- 1 tbsp seeded mustard
- 2 tbsp red wine
- 1 x 20cm sprig of rosemary (stripped of leaves and finely chopped)
- 2 sprigs of thyme (stripped of leaves and finely chopped
- 3 cloves garlic, crushed
- 1/2 tsp porcini powder
- 1 tsp sea salt flakes
- 1/4 tsp freshly ground black pepper
- 1 large brown onion
- 2 tbsp olive oil
Instructions
- Pat dry the beef and place on a plate..
- In a small bowl combine the mustards, red wine, rosemary, thyme, garlic, porcini powder, salt and pepper. Stir all the ingredients together to combine. Cover the beef in the marinade and let the beef come to room temperature for an hour while the marinade infuses the beef.
- Preheat the oven to 200°C/392°F.
- Cut the onion horizontally into 4, equal slices and play in the bottom of the roasting pan.
- Place the marinating beef on top of the onion slices.
- Drizzle with the olive oil and pop into the preheated oven.
- Roast for 15 minutes and then reduce the heat to 170°C/340°F and cook for a further 45 minutes or until your beef has an internal temperature of 50°C/122°F. Remove from the oven and cover with foil. Let the meat rest for 20 minutes or until your meat has an internal temperature of 55-60°C/131-140°F. Carve and eat!
Notes
To get a perfectly cooked beef joint to your liking, you’ll need a meat thermometer. I’m a huge fan of digital meat thermometers like the Meater. They Bluetooth to your phone and tell you when your meat is at the correct temperature, how long to rest for, etc. It definitely takes the guesswork out of trying to get a whole joint of meat perfectly medium rare!
My general rule is for a beef topside roast is…
Rare – cook until the interior is 45°C/113°F and rest for 15-20 minutes.
Medium rare – cook until the interior is 50°C/122°F and rest for 15-20 minutes.
Medium – cook until the interior is 55°C/131°F and rest for 15-20 minutes.
Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
Nutrition
- Serving Size:
- Calories: 661
- Sugar: 1.4 g
- Sodium: 977.7 mg
- Fat: 49.4 g
- Carbohydrates: 6.2 g
- Protein: 43.9 g
- Cholesterol: 177.8 mg