Sunday topside of beef with proper pan gravy
A tender, rosy topside with a thick pan gravy made from the juices and a splash of red wine.
- Time1 hr 30
- LevelMedium
- Costabout £3.42 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Take the beef out of the fridge 1 hour before cooking. Heat the oven to 220°C (200°C fan). Rub the beef with the oil, mustard, plenty of salt and black pepper.
- 2
Put the onions and carrots in a roasting tin and sit the beef on top. Roast for 20 minutes, then turn the oven down to 180°C (160°C fan) and cook for a further 50 minutes for medium.
50 min - 3
Lift the beef onto a board, cover loosely with foil and rest for 30 minutes.
30 min - 4
Put the tin on the hob over a medium heat. Stir in the flour and cook for 1 minute, scraping up the sticky bits.
- 5
Add the wine and bubble for 2 minutes. Pour in the stock and redcurrant jelly and simmer for 10 minutes, then strain into a jug.
10 min - 6
Carve the beef thinly and pour any resting juices into the gravy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.