Remove the beef from the fridge 30 minutes before cooking in order to bring it up to room temperature.
Put a large frying or griddle pan on high heat. Whilst the pan is heating up place the beef on a large plate or board and drizzle with olive oil. Use your fingers to ensure the meat is fully coated with the oil and then season with salt and pepper. One the pan is smoking hot place in the beef and seal on all sides using tongues to turn every minute or so. Sealing the meat should take 3-4 minutes.
Cooking the beef:
Pre heat the oven to 180 degree C (Fan).
Chop the onion into large chunks and wash the baby carrots. Place the onion and carrots in the base of a roasting tin and balance the beef on top. Cover with foil and place in the oven.
For two people I used a 500g topside of beef, cooking time for this varies depending on how well done you like your beef.
•For pink (medium-rare) a piece of meat this size will need around 20 minutes in the oven at 180 degrees C.
•For medium: 25 minutes, 180 degrees C
•for well done: 30 minutes, 180 degrees C
Remember this is for a 500g piece of beef and time in the oven will increase with weight. (1.5kg topside cooked to medium will need 1hr 15 minutes.
Resting the beef:
How ever you like your beef, the most important stage is resting. Resting the beef after its been in the oven will keep it tender and moist. Its a good idea to try and rest the meat for at least half an hour. For this particular piece of meat, once out of the oven; I removed it from the roasting tin, wrapped in foil and left to rest for 20 minutes.
Veggies:
Discard the onion from the roasting tin, pour the juices into a small saucepan ready for the gravy and transfer the baby carrots to a small container and set to one side. For the green beans; first prepare a bowl of cold water and leave at the side of the hob.Bring a pan of water to the boil then simmer and add the beans. Simmer the beans for 3-4 minutes or until just cooked but still a little crunchy (try one!). Once cooked remove the beans from the water and plunge immediately into the bowl of cold water in order to stop the cooking process. Set to one side along with the carrots.
Leeks in cheese sauce:
Slice the leeks into 2cm round pieces and line up to cover the base of a baking dish. For the cheese sauce; melt the butter in a small sauce pan over a medium heat, then add the flour and mix together well the form a roux (a smooth white paste which will be used as a thickening agent for the sauce). Take the pan off the heat and gradually add the milk. Stir well in between each addition of milk. return the pan to the heat and gently bring to the boil. Ensure you stir continuously whilst the sauce is heating in order to prevent lumps. Once the sauce begins to boil this will allow the flour to release its starch and you will notice the sauce becomes thick and smooth. At this point add the grated cheese and cook at a simmer for an additional 5 mins in order to melt the cheese and cook out the flour (removes the starchy taste). Remember to keep stirring. Pour the sauce over the leeks and place in the oven to cook for 20 minutes at 180 degrees C. Foil can be placed over the leeks to prevent the top from burning. Once fully cooked (knife will easily push through the leeks) the foil can be removed and the leeks can be finished off under the grill for a crispy top.
Gravy:
heat up the stock and add this to the beef juices continue to heat on a low setting. Put the 2 tsps of gravy powder into a small ramekin or cup, add a small amount of water and stir to form a paste. Pour the paste into the stock and stir well. Continue to stir and heat until the gravy boils and thickens, then turn down the heat and leave to simmer until ready to serve.
Serving up:
Slice up the beef and present on plates or a help yourself style board. In a small frying pan heat up 2 tablespoon oil and 2 tablespoon water- add the pre prepared carrots and beans to the pan and toss in the warm water and oil mixture for 1-2 minutes. this will allow the veggies to be warmed up and will give hem a nice shiny finish. serve veggies along side the meat. Crisp up the leeks under the grill adding more grated cheese or parmesan to the top if desired and serve.
Serve the gravy in a gravy boat or drizzle over the beef and veggies.