Juicy fresh vegetables replace Yorkshire pudding as an accompaniment to the Sunday joint, giving a lighter touch. Try serving with Sweet Roasted Squash with Shallots or Roasted Vegetables with Horseradish Sauce (on this website).
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1 beef topside joint, about 750 g (1 lb 10 oz)
250 g (9 oz) shelled broad beans, defrosted if frozen
250 g (9 oz) mixed mushrooms, such as chanterelles (girolles), oysters and shiitake
Heat the oven to 180°C (350°F, gas mark 4). Weigh the beef and calculate the cooking time: for rare meat, 35 minutes per kg (15 minutes per lb) plus 15 minutes; for medium, 45 minutes per kg (20 minutes per lb) plus 20 minutes; for well done, 55 minutes per kg (25 minutes per lb) plus 25 minutes. Place the beef in a roasting tin and cook.
Meanwhile, bring a large saucepan of water to the boil and cook the broad beans for 5-10 minutes until tender, then drain and refresh them under cold running water. When they are cool enough to handle, peel off their skins to reveal the bright green inner bean. Set aside.
Finely slice or tear the mushrooms and set aside.
When the joint is done, remove it from the roasting tin and put it to rest in a warm place while you cook the mushrooms and make the sauce.
Remove any excess fat from the roasting tin and place the tin over a low heat. Add the mushrooms and fry them for about 10 minutes until they have softened.
Raise the heat and add the Madeira, sherry or wine, stirring to take in the cooking juices. When the alcohol has almost evaporated, add the stock and bring it to the boil, stirring frequently. Then lower the heat and simmer for 5-10 minutes to make a syrupy sauce. Season to taste, then stir in the broad beans and heat them through.
Spoon the bean and mushroom mixture onto a platter and lay the joint on top. Carve the meat at the table, and serve it with the beans and mushrooms spooned over it.