Roast beef with red wine & banana shallots

Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy

Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add the flour and...

  • Yield: 6 with leftover meat
  • Cooking time: 1 Hour 20 Min
  • Publisher:


  • 2kg topside of beef Beef bee-fThe classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a… (buy one with a layer of natural fat on the top)
  • 1 tbsp vegetable oil or sunflower oil
  • 1 tbsp English mustard powder
  • 1 tsp Maldon sea salt
  • 2 large carrots Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , halved lengthways
  • 12 banana shallots, peeled and halved lengthways
  • 2 bay leaves
  • 2 tbsp plain flour
  • 300ml full-bodied red wine ( I used a shiraz blend)
  • 500ml fresh beef stock
  • 2 tsp redcurrant jelly

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