1.8kg trimmed beef topside<br />
olive oil <br />
2 tbsps of sage, chopped<br />
2 tbsps of thyme, chopped<br />
<br />
800g white potatoes, peeled<br />
600g sweet potatoes, peeles <br />
1 bulb garlic, slice in half<br />
thyme leaves 3 tbsps plain flour<br />
150 mls red wine <br />
450 mls beef stock<br />
Worcester sauce <br />
sugar to tastePut the beef and vegetables into a food processor and whiz until smooth. Serve without gravy.<ol>
<li>Pre-heat the oven to 220C fan. </li>
<li>Season the beef. Rub with a little olive oil & the herbs </li>
<li>Put into the oven for 10 minutes, then turn down to 200C fan. Roast for 50 minutes to 1 hour. Then rest.</li>
<li>Whilst the beef is resting, heat 2 trays of oil in the oven. Cut the potatoes into large chunks.</li>
<li>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. </li>
<li>Put the sweet potatoes in the other oven tray.</li>
<li>Roast both trays for 30-35 minutes until the potatoes are crispy and brown.</li>
<li>Remove the beef from the roasting tin. </li>
<li>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.</li>
<li>Serve and enjoy! </li>
</ol>
Perfect Roast Beef
This easy, succulent roast beef recipe makes the ultimate Sunday lunch for all the family.
