Topside roast beef with Yorkshire puddings and gravy is the British Sunday roast when you want a lean topside joint, puffed Yorkshires and proper gravy. Roast Topside Joint 1kg to your preferred pink, then rest while the puddings rise. Shop Topside and Sunday Roast for butcher roasting joints.
Ingredients
- 1kg topside joint
- 1 tbsp oil; salt and black pepper; 1 onion (halved); 2 carrots for the tin
- Yorkshire puddings: 100g plain flour, 2 eggs, 150ml milk, pinch of salt, oil for the tin
- Gravy: tin juices, 1 tbsp flour, 400ml beef stock; roast potatoes and greens to serve
Method
- Heat oven to 220°C fan. Pat topside dry; rub with oil, salt and pepper. Sit on onion and carrots in a roasting tin. Roast 20 minutes hot, then drop to 180°C fan for about 15–20 minutes per 500g for medium-rare (use a probe — 55–58°C for medium-rare). Rest 20 minutes under foil.
- For Yorkshires: whisk flour, eggs, milk and salt. Heat oil in a 12-hole tin until smoking; pour batter in and bake at 220°C fan 18–22 minutes until puffed.
- For gravy: spoon off excess fat; stir flour into tin juices on the hob, then whisk in stock and simmer until thick. Season.
- Carve topside thinly across the grain.
- Serve topside roast beef with Yorkshire puddings and gravy — proper British Sunday lunch.
Want a midweek braise instead of a roast? Braising Steaks 5x 100g make a rich gravy pot. Browse Beef Joints for Roasting for more roasting joints.