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Roast Beef with Red Wine Gravy

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 350g


  • 3500g Topside Beef
  • 30ml English mustard
  • 15ml Maple syrup
  • 60ml Water
  • 1Q salt/pepper
  • 15g Beef dripping
  • 50g Butter (FOR GRAVY)
  • 2Q Shallots - chopped (FOR GRAVY)
  • 25g Bisto Gravy Granules (FOR GRAVY)
  • 275ml Boiling Water (reduce the amount of water with the meat juices) (FOR GRAVY)
  • 75ml Red Wine (FOR GRAVY)


  1. Remove the meat from the refrigerator 30 minutes before you plan to cook it and pre-heat the oven to 230c
  2. Season the meat at the last minute
  3. Mix the mustard, water and the maple syrup together and massage this into the meat
  4. Heat a roasting tray over high heat with the dripping
  5. When the fat is hot, carefully lower in the beef to commence the browning process. Then place the joint in a very hot oven at 230c for 20 minutes
  6. Baste the joint with the beef's fat and turn down the oven to 150c
  7. Allow 18 minutes per 450g plus an extra 15 minutes
  8. Once the joint is cooked allow a further 30 minutes resting time in a warm place
  9. Saute the shallots in the butter until soft
  10. Deglaze the pan with the red wine
  11. Pour in the boiling water and then the gravy granules, simmer until thickened and serve with the beef