Kim's Kitchen

2 tbsp mustard powder
1½ tbsp sea salt
2 generous pinches brown sugar
1 tbsp flavourless oil, such as sunflower or light olive oil
1.5kg British grass-fed topside of beef (see tips)

For the roast potatoes

1.5kg floury potatoes (peeled weight), cut into small chunks
2 tbsp plain flour
100g beef dripping or sunflower oil

For the gravy

150ml madeira, red wine or port, plus an extra splash (see Know-how)
1-2 tbsp beef dripping
2 tbsp plain flour
500ml good quality beef stock

Heat the oven to 220°C/200°C fan/ gas 8. Put the mustard powder, sea salt, brown sugar and oil in a pestle and mortar, and pound to a thick paste. Rub this all over the beef, then put it in a roasting tin and roast for 20 minutes. Turn the oven to 170°C/150°C fan/ gas 3½ and roast for 50-55 minutes until a digital probe thermometer pushed into the centre of the meat reads 45°C for medium-rare or 55°C for medium. Remove from the oven (the temperature at the centre of the joint will continue to rise briefly) and rest on a board for 20-30 minutes. Set aside the tin with the roasting juices

Once the beef is in the oven, start cooking the potatoes. Put them in a large saucepan of boiling water and simmer for 8-10 minutes until they’re tender and about to start falling apart. Drain well, allowing them to steam in a colander for 2 minutes. Put the beef dripping/oil in another large roasting tin and put in the oven under the beef to heat up.
Return the potatoes to the saucepan, scatter over the flour and some salt, then shake the pan vigorously so the flour coats the potatoes and the edges roughen up.
When the fat in the tin is shimmering hot, carefully transfer the potatoes to the roasting tin, along with any mashed bits stuck to the bottom. Turn the potatoes in the fat so they’re evenly coated. Roast on the shelf below the meat

When the meat is out of the oven, turn the heat up to 200°C/180°C fan/ gas 6. Toss the potatoes, then roast for another 20-30 minutes until deep golden and crisp.
Meanwhile, make the gravy. Put the beef roasting tin on the hob to heat, then pour in the madeira/wine/ port. Scrape the bottom of the tin with a wooden spoon to loosen and dissolve all the sticky bits from the meat. Pour into a jug and leave to settle for a minute, then skim off the fat from the top with a spoon and put in a bowl. You should have a couple of tablespoons of fat – if not, make up the quantity with beef dripping

Set a medium pan over a medium heat, add the scooped fat, then stir in the flour to make a thick paste. Cook, stirring, for 2 minutes or until the flour starts to smell biscuity. Pour in the madeira juices, turn up the heat and bubble until thickened to a paste. Over a high heat, slowly add the beef stock, stirring all the time, until you have a thick, glossy gravy. Stir through any resting juices from the meat, add an extra splash of madeira, then taste and season. Keep warm over a low heat.

Thinly slice the meat. Serve with the potatoes and gravy, with greens on the side, if you like.

Nutrition: per serving
Calories 740kcals
Fat 29.2g (12.8g saturated)
Protein 65.7g
Carbohydrates 50g (2.3g sugars)
Fibre 4.7g
Salt 3.9g