Topside Mini Roast
- Hand picked, rolled and tied by our master butchers
- Cut from the tender hind quarter of our British beef
- Pan fry and oven roast in under 30 minutes
Price per kg:
Our butchers hand trim meat and leave just enough fat to give you the best flavour and texture.
Pan to Oven Roasting
Preheat oven to 230°C/Fan 210°C/Gas 8.
Remove from packaging, pat dry with kitchen paper. all ow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place into the preheated oven and cook for:
Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes
Take care not to overcook or the result will be dry & tough. Then rest for at least 10 minutes before carving.
Low Temperature Cooking
Preheat oven and roasting tin to 80°C without the fan. Pat meat dry with kitchen paper. Heat a frying pan on high.
Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 4-5 minutes in total. Place in the preheated tin and season with salt & pepper. Set thermometer to 60°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 60-90 minutes).