Ingredients 

• 2kg Topside Roast
• salt and freshly ground black pepper to taste
• vegetables of choice, such as potatoes, butternut or onions
• 30 ml (2 Tbsp) olive oil
• Topping
• 60ml (4 Tbsp) wholegrain mustard
• 3 cloves of garlic, peeled and crushed
• 30 ml (2 Tbsp) chopped fresh rosemary

Quick Pan Gravy

• 625 ml (2 1/2 cups) hot beef stock
• 30 ml (2 Tbsp) cornflour
• salt and freshly ground black pepper to taste
• 30 ml (2 Tsp) sherry or port (optional)

Method

Step 1 – Place the beef on a rack in an oven roasting pan and cover the topping only with foil. Roast in preheated oven at 160°C for 15 to 20 minutes per 500g, plus an additional 15 minutes for rare, or 20 to 25 minutes per 500g for medium-done.

Step 2 – Remove the foil for the last 45 minutes of cooking, add the vegetables and drizzle with extra olive oil.

Step 3 – Remove the roast and leave it in a warm place for ± 10 minutes before carving

Step 4 – Use the pan in which the beef was roasted. Retain all the brown bits of meat stuck to the bottom of the roasting pan, as well as the cooking liquid but pour off and discard any fat. Heat the pan and pour in the beef stock. Bring the mixture to a simmer, scraping the bottom of the pan to loosen the browned bits.

Step 5 – Reduce the heat and cook slowly for 5 minutes.

Step 6 – Mix the cornflour with water to a smooth paste. Gradually add the paste to the simmering gravy, stirring constantly. Season, add sherry and bring to boil for about 2 minutes until thickened to the desired consistency. Serve hot with the roast.