Sunday Roast Beef

One brilliant thing about being British is that every Sunday we get to indulge in a beautiful roast (if you can be bothered, of course). The entire day revolves around that one meal: you think about all the prep and what to buy in the morning, eat it in the afternoon, and if you’re like me, you go back for seconds early evening and make a Sunday roast sarnie.

One classic roast would of course be beef. Last weekend I found myself confronted by a topside cut, so like any good Briton would, I smothered it with mustard and roasted it to pure, medium-rare perfection.

Happy Sunday!


  • One cut of beef (topside, rib, etc.) around 1kg-1.5kg
  • 2 tablespoons butter
  • A few sprigs of rosemary
  • ½ red onion, roughly chopped into chunks
  • 3 cloves of garlic, smashed
  • 3 teaspoons of Colman’s English mustard
  • 3 teaspoons of wholegrain mustard
  • Olive oil
  • Salt
  • Ground black pepper

For the gravy:

  • 300ml red wine
  • 300ml beef stock
  • 1 tablespoon flour
  • Salt
  • Ground black pepper


Preheat oven to 220°c.

Bring your cut of beef up to room temperature, rub it with olive oil and season generously. Sear the beef in a skillet until brown on all sides. Once seared, remove from the heat, and add to the skillet 2 tablespoons of butter, the garlic, rosemary and onion.

In a small bowl mix together the two types of mustard, then brush the beef with the mustard until covered. Roast in the oven for 30 minutes, then bring the temperature down to 160°c and roast for another 30 minutes. Check here for cooking times depending on the size of your beef.

Once the beef is cooked to your preference, remove from the skillet, cover with tin foil and leave to rest for around 30-40 minutes.

To make the gravy, put the skillet back on the stove (with all the rosemary, garlic, onion and juices from the beef), and add the red wine, stock and flour. Give it a quick whisk then bring to the boil and leave to cook quite rapidly until the sauce has reduced and thickened. Season with a little salt and pepper to taste if needs be.


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