Family beef topside roast dinner for under a tenner

    40 min

    This topside of beef cooks quickly and is economical, too. Serve with all of the classic fixings for the perfect Sunday lunch.

    9 people made this

    Serves: 4 

    • Roast
    • 1kg beef topside
    • salt and freshly ground black pepper
    • 1 teaspoon oil
    • Side dishes
    • 4 Aunt Bessie’s® Irresistible Yorkshire puddings
    • 10 Aunt Bessie’s® Homestyle Roast Potatoes
    • 10 Aunt Bessie’s® Delicious Honey Glazed Roast Parsnips
    • 1 knob of butter
    • 1 leek, sliced
    • 125g baby mushrooms, halved
    • 250ml hot beef stock
    • 75ml double cream

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Put the beef on a board and season all over with salt and pepper. Be generous!
    3. Heat the oil in a frying pan, then brown the beef on all sides. Transfer to a roasting tin.
    4. Roast for 20 minutes per 500g for medium (still pink in the middle).
    5. Meanwhile, Cook the Yorkshires, roast potatoes and parsnips in the oven at the same time, following the packet instructions.
    6. Remove the beef from the oven, cover with foil and leave to rest.
    7. Heat the butter in a pan until melted and fry the leek and mushrooms until the leeks have softened and the mushrooms are turning golden, 5 to 10 minutes. Add the hot beef stock and simmer for 2 to 3 minutes. Stir in the cream and season, allowing the sauce to simmer for a minute or two more. Pour any juices from the beef into the sauce.
    8. Slice the beef and serve with the roast potatoes, Yorkshire puddings and spoon over the creamy leek and mushrooms.


    This joint of beef leaves plenty of leftovers for other meals, saving you time and money.

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