Roast Topside with Stilton and Hazelnut Stuffing Roast Topside with Stilton and Hazelnut Stuffing

Roast Topside with Stilton and Hazelnut Stuffing

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 hazelnut stuffing.

prep time
15 mins

cook time
2 hours

6 people

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes


  • 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
  • For the Stilton and Hazelnut Stuffing:

  • 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


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Place the topside joint on a chopping board and season.
  3. In a small bowl mix together the butter and parsley. Spread generously over the surface of the joint.
  4. Transfer to a metal rack, place in a roasting tin and cook for the calculated preferred cooking time.
  5. To prepare the stuffing; mix together the breadcrumbs, chives, hazelnuts, mushrooms, cheese and egg. Shape the mixture into 10-12 balls, place on a non-stick baking sheet and cook during the last 15 minutes of the roasting time.
  6. Mix together the cranberry sauce and the port. 20-30 minutes before the end of cooking time brush over the joint then return to the oven to continue cooking.
  7. Remove the joint from the oven, place onto a large platter, wrap loosely in foil and set aside to rest. Reserve the meat juices.
  8. To make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
  9. Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required, and simmer for 8-10 minutes or until reduced to a well-flavoured gravy.
  10. Serve the beef with roast potatoes, stuffing, gravy and seasonal vegetables.