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Ingredients
1.8kg trimmed beef topside
olive oil
2 tbsps of sage, chopped
2 tbsps of thyme, chopped
800g white potatoes, peeled
600g sweet potatoes, peeles
1 bulb garlic, slice in half
thyme leaves
olive oil
2 tbsps of sage, chopped
2 tbsps of thyme, chopped
800g white potatoes, peeled
600g sweet potatoes, peeles
1 bulb garlic, slice in half
thyme leaves
Gravy
3 tbsps plain flour
150 mls red wine
450 mls beef stock
Worcester sauce
sugar to taste
150 mls red wine
450 mls beef stock
Worcester sauce
sugar to taste
For The Puree
Put the beef and vegetables into a food processor and whiz until smooth. Serve without gravy.
Method
- Pre-heat the oven to 220C fan.
- Season the beef. Rub with a little olive oil & the herbs
- Put into the oven for 10 minutes, then turn down to 200C fan. Roast for 50 minutes to 1 hour. Then rest.
- Whilst the beef is resting, heat 2 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 30-35 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 wine & stock and bring up to the boil. Add Worcester sauce and sugar. Add the flour and whiz until smooth.
- Serve and enjoy!
