~I always buy the leanest piece of topside I can, and unwrap it from its plastic straight away, and then smear it with English mustard, & leave it out at room temp for a hour or so.
~ I use an electric frypan to cook it in: for 30 mins per kilo, turning it regularly so it browns all over. I often add red wine or beef stoock to the pan so that it sits in lots of juice (which I then use to make a thin gravy)and doesn't dry out. Like Kathryn suggested, if your piece of beef is huge, cut it in half to reduce the cooking time.
~ Even in summer and all year round in Darwin I cook roast potatoes to go with it, but usually serve salad instead of hot veggies.
~ About 1/2 an hour before we want to eat, I take the beef out of the electric fry pan, and wrap it in foil and leave it to rest and relax.
~ Then I carve it as thinly as possible (I actually use an electric carving knife) and arrange it on a serving plate, and drizzle the gravy over the top, and I usually chuck over a few chopped fresh herbs as well.
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