750 g/1 lb 10 oz topside of beef
100 g/3½ oz butter, diced
1 large white onion, very thinly sliced
50 ml/2 fl oz brandy
100 ml/3½ fl oz double cream
salt and white pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Tie the beef into a neat round with kitchen string if this has not already been done.
3. Place the meat on top, cover with the onion slices and roast for about 1 hour until the cooking juices are thick and dark.
4.Season with salt and white pepper halfway through the cooking time. Remove the tin from the oven and place the meat on a plate.
5.Place the roasting tin on the hob over a low heat, add the brandy and cook until evaporated.
6.Stir in the cream, a tablespoonful at a time, making sure the sauce does not become too runny. Mix well to combine the flavours and serve with tagliatelle.
7.The meat can be served cold with Mayonnaise
8.For fresh tagliatelle.

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