Ingredients
1.8kg trimmed beef topside
Olive oil
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped
800g potatoes, peeled
600g sweet potatoes, peeled
1 bulb garlic, sliced in half
Fresh thyme leaves- Gravy
3 tbsp plain flour
150ml red wine
450ml beef stock
A few drops of Worcestershire sauce, to taste
Pinch of sugar, to taste
Method
- Preheat the oven to 220C Fan.
- Season the beef. Rub with a little olive oil and the herbs
- Put into the oven for 10 minutes, then turn down to 200C Fan. Roast for 50 minutes to 1 hour, then allow to rest.
- Whilst the beef is resting, heat two trays of oil in the oven. Cut the potatoes into large chunks.
- Boil the white potatoes for 5 minutes in boiling water. Drain. Put onto the tray from the oven with the garlic and coat in the warm oil.
- Put the sweet potatoes in the other oven tray.
- Roast both trays for 30 to 35 minutes until the potatoes are crispy and brown.
- Remove the beef from the roasting tin.
- For the gravy. Place a pan on the hob. Add the wine and stock and bring up to the boil. Add Worcestershire sauce and sugar to taste. Add the flour and whizz until smooth.
- Serve and enjoy!
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