Ingredients

• 2 tablespoons olive oil
• 50g sliced pancetta, finely chopped
• 200g mushrooms, finely chopped
• 1 shallot, finely chopped
• 2 teaspoons chopped thyme leaves
• 2 garlic cloves, crushed
• 1.4kg Coles Beef Topside Roast
• 1 1/2 tablespoons plain flour
• 1/4 cup brandy
• 1 1/2 cups salt-reduced beef stock
• 1/4 cup thickened cream
• Mashed potato, to serve
• Steamed baby broccoli, to serve

Method

• Step 1 Heat half the oil in a large frying pan over medium-high heat. Cook pancetta for 2 mins. Add mushroom, shallot and thyme and cook, stirring, for 5 mins or until softened. Add garlic and cook for 1 min or until fragrant. Season. Transfer to a plate to stand until cool.
• Step 2 Preheat oven to 180C or 160C fan. Use a sharp knife to cut a large slit in the centre of the beef to form a pocket (don’t cut all the way through). Fill with mushroom mixture. Tie beef with kitchen string and season.
• Step 3 Heat remaining oil in a large ovenproof frying pan over medium-high heat. Cook beef for 4-5 mins or until well browned all over. Bake for 40-45 mins for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Rest for 10 mins.
• Step 4 Meanwhile, skim fat from roasting pan, leaving 2 tbsp pan juices. Place over medium-high heat. Add the flour and cook, stirring, for 2 mins or until bubbling. Gradually add brandy, stirring and scraping the base to loosen any bits, until smooth. Bring to the boil. Gradually stir in stock until smooth. Bring to the boil. Simmer, stirring, for 3-4 mins or until thickened. Stir in cream until combined. Strain into a jug and season.
• Step 5 Remove string from beef. Set aside half of the beef and gravy (see Note). Carve remaining beef and serve with mash and broccolini, drizzled with remaining gravy.