Cut from the strip loin, this joint is a very tender and succulent cut of beef.
Rare: Set the oven to 350ºF (180ºC) – 15-20 minutes per 450g plus 20 minutes – juices are red.
Medium: Set the oven to 350ºF (180ºC) – 22-25 minutes per 450g plus 20 minutes – juices are pink.
Well done: Set the oven to 350ºF (180ºC) – 26-30 minutes per 450g plus 20 minutes – juices run clear.
2 tbs unsalted butter
1 red onion (finely chopped)
500ml beef stock
1 level tbs plain flour
4 tbs Port (preferably red, not tawny)
2 tbs redcurrant jelly
Sea salt and freshly milled black pepper
Melt the butter in a medium-size lipped saucepan and cook the onion until starting to caramelise.
Remove pan from the heat, add the flour and mix in with the onions and butter.
Add the stock a little at a time, put back on the heat and bring to the boil for 5 minutes.
Add the port and redcurrant jelly then boil hard to reduce and thicken. Season to taste.
To finish, pour the sauce through a fine sieve to remove any solids. Reheat and serve.
As for topside, this joint is also good with roast potatoes, glazed carrots, braised leeks, green beans and Yorkshire pudding.