Roast topside of beef with peppercorn gravy & aligot

Name: Roast topside of beef with peppercorn gravy & aligot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1 kg British beef topside (typical weight 1kg); 1 tbsp Essential Vegetable Oil; 1 large red onion, grated; 25 g butter; 1½ tbsp peppercorns, green or black, or a mix; 100 ml red wine; 200 ml beef stock, ideally fresh; 50 ml double cream; Punchy salad, such as dressed rocket or seasonal greens, to serve

This opulent crowd-pleaser from Alex Szrok has few moving parts. Aligot (creamy, cheesy mashed potato) is a personal favourite, but the proper cheese you need to make it – tome fraîche – is hard to find. He uses Gruyère for flavour and mozzarella for that classic cheesy stretch. Cooking individual steaks for six can be a pain, so a joint of beef is easy and satisfying.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr
Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1kg British beef topside (typical weight 1kg)
1 tbsp Essential Vegetable Oil
1 large red onion, grated
25g butter
1½ tbsp peppercorns, green or black, or a mix
100ml red wine
200ml beef stock, ideally fresh
50ml double cream
Punchy salad, such as dressed rocket or seasonal greens, to serve

For the aligot

750g potatoes (Maris Piper or red), peeled and cut into large chunks
2 large cloves garlic
75g unsalted butter, diced
100ml double cream
150g Gruyère, grated
100g mozzarella, drained, broken into little pieces, liquid reserved (optional)

Preheat the oven to 200ºC, gas mark 6. Lightly rub the beef with the oil and season generously with salt. Place a large, ovenproof frying pan or casserole on a medium-high heat and sear the beef all over, starting on the fattiest side. Once browned, add the onion, butter and 1 tbsp peppercorns to the pan, position the beef on top and place in the oven.
Roast the beef for 15 minutes, then add the wine and beef stock, turn the beef over and return to the oven for 15 minutes more for medium-rare.
Meanwhile, make the aligot. Put the potatoes and garlic cloves in a large saucepan with enough water to cover them, add the mozzarella liquid, if using, and season generously with salt. Bring to the boil and simmer for 15-20 minutes, or until the potatoes are soft. Drain in a colander and allow to steam dry for 5 minutes.
Put the potatoes and garlic through a ricer (or mash thoroughly), into the same pan. Add the butter and cream, then place on a medium heat and stir until melted. Add the cheeses, a little at a time, beating thoroughly between each addition. The mash should develop a stretchy consistency. Season
Remove the beef from the pan and allow to rest for 20 minutes, covered loosely in foil. Meanwhile, place the gravy over a medium heat, add the cream and bring to a boil to reduce slightly and thicken. Taste and adjust the seasoning accordingly (see tip). Carve the meat thinly and serve with the aligot and a punchy salad or hot greens, with the gravy spooned over and add a final flourish of the reserved peppercorns, crushed.

Cook’s tip

You can try adding a little Marmite, or a dash of Worcestershire sauce or lemon juice to season the gravy and add depth.

And to drink...

Catena Malbec

‘A benchmark Malbec from one of Argentina’s pioneering producers. Catena High Mountain Vines Malbec is exclusive to Waitrose and has been in the range for almost 20 years’ – Adam Kennedy, buyer

Typical values per serving (excluding greens, salad or mozzarella water) when made using specific products in recipe