Roast Topside Beef with Fennel and Garlic Crust

Preparation Time: 10 minutes

Cooking Time1 Hour 15 minutes


2 lbs lean topside joint

1-2 tablespoons fennel seeds, crushed

3 garlic cloves, peeled and finely chopped

2 teaspoons dried chilli flakes

2 tablespoons olive oil

For the Rosé Wine Gravy:

1 tablespoon plain or sauce flour

10 oz. good, hot beef stock

10 oz. rosé wine



  1. Preheat the oven to 375°F.
  2. Place the joint on a chopping board and make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands (if present).  Season.
  3. In a small bowl mix together the fennel seeds, garlic, chilli flakes and olive oil.  Spread the mixture over the surface of the joint.
  4. Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any meat juices.
  5. Remove the joint from the oven, cover and leave to rest for 5-10 minutes.
  6. Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 2 tablespoons of any meat juices.  Place the roasting tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, gradually add the stock and wine, and stir again, scraping the base of the pan to release any sediment.
  7. Add any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy.  Strain the gravy before serving.
  8. Serve the joint with seasonal vegetables.