Roast Topside with Stilton and Hazelnut Stuffing | Recipe | Simply Beef & Lamb
Traditional roast with festive flavours but good any time of the year. Topside or sirloin joint glazed with cranberry and port and served with a stilton and haz
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Cooking tools:
- Oven
- Stove
- Roasting pan
- Metal rack
- Chef's knife
- Cutting board
- Mixing bowl
- Non-stick baking sheet
- Serving platter
- Aluminum foil
- Whisk
- Spoon
Ingredients
- 1 x 1.25kg lean topside, or sirloin joint
- 25-50g butter, softened
- 1-2 tablespoons freshly chopped flat-leaf parsley
- 6 tablespoons cranberry sauce
- 6 tablespoons Port
- 1 tablespoon plain flour
- 300ml good, hot beef stock
- 75g fresh breadcrumbs
- 2 tablespoons freshly chopped chives
- 25g hazelnuts or walnuts, roughly chopped
- 25g mushrooms, finely chopped
- 25g-50g Stilton cheese, crumbled
- 1 medium egg, beaten
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