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Roast beef with mushroom filling
Roast beef with mushroom filling
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Succulent roast beef stuffed with savory mushrooms for the perfect Sunday meal.
Ingredients:
  • 36.40 gm olive oil
  • 50g sliced pancetta, finely chopped
  • 200g mushrooms, finely chopped
  • 1 shallot, finely chopped
  • 2 tsp chopped thyme leaves
  • 2 garlic cloves, crushed
  • 1.4kg Beef Topside Roast
  • 30.00 ml plain flour
  • 62.50 ml brandy
  • 382.50 gm salt-reduced beef stock
  • 63.13 gm thickened cream
  • Mashed potato, to serve
  • Steamed baby broccoli, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Cook pancetta for 2 minutes. Add mushrooms, shallot, and thyme. Cook, stirring occasionally, for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Season with salt and pepper. Transfer mixture to a plate and let it stand until cool.
  • Preheat oven to 180C (160C fan). Create a pocket in the center of the beef by making a slit with a sharp knife (do not cut all the way through). Fill the pocket with mushroom mixture, then tie the beef with kitchen string and season it.
  • In a large ovenproof frying pan over medium-high heat, brown beef in remaining oil for 4-5 mins. Bake for 40-45 mins for medium-rare, then rest for 10 mins covered with foil on a plate.
  • After skimming fat from the roasting pan, leave 2 tbsp of pan juices. Heat the pan over medium-high heat and stir in flour, cooking for 2 mins until bubbling. Slowly incorporate brandy, stirring to loosen any bits from the base until smooth. Bring to a boil, then gradually whisk in stock until smooth. Bring to a boil again, then simmer for 3-4 mins until thickened. Blend in cream, strain into a jug, and season to taste.
  • Separate string from beef. Reserve half of the beef and gravy for later use. Carve the rest of the beef and plate it with mashed potatoes and broccolini, topped with the reserved gravy.

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