Roast Topside Beef with Fennel and Garlic Crust

A tasty topside roasting joint with a delicious crust made with crushed fennel seeds, garlic cloves, dried chilli flakes and olive oil. Perfect for all festive occcasions or just for a treat!

Prep Time: 10 mins

Cook Time: 1 hour 15 minutes

Serves: 6 people

To Cook Rare: Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: Well done: 30 minutes per 450g plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 1 x 900g lean topside joint
  • 1-2 tablespoons fennel seeds, crushed
  • 3 garlic cloves, peeled and finely chopped
  • 2 teaspoons dried chilli flakes
  • 2 tablespoons olive oil
  • For the Rosé Wine Gravy:
  • 1 tablespoon plain or sauce flour
  • 300ml good, hot beef stock
  • 300ml rosé wine

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Place the joint on a chopping board and make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands (if present).  Season.
  3. In a small bowl mix together the fennel seeds, garlic, chilli flakes and olive oil.  Spread the mixture over the surface of the joint.
  4. Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any meat juices.
  5. Remove the joint from the oven, cover and leave to rest for 5-10 minutes.
  6. Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 2 tablespoons of any meat juices.  Place the roasting tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, gradually add the stock and wine, and stir again, scraping the base of the pan to release any sediment.
  7. Add any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy.  Strain the gravy before serving.
  8. Serve the joint with seasonal vegetables.