1 kg (2 lb) topside of beef
salt and pepper
4 tablespoons marmalade
4 tablespoons apple puree
4 tablespoons mustard
2-3 tablespoons fruit vinegar
1 teaspoon finely chopped thyme
1 tablespoon chopped parsley
100 g (4 oz) celeriac
1 small carrot
250 ml (8 fl oz) hot meat stock
150 ml (1/4 pint) dry white wine
4 tablespoons crime fraiche
1. Wash the beef, wipe dry and rub in the seasoning. Stir the marmalade with the apple puree, mustard, vinegar, thyme and parsley and spread thickly over the top of the meat.
2. Place the beef in a roasting tin and roast on the middle shelf of a moderately hot oven (200c, 400f, gas 6) for 1 1/4 hours.
3. Peel the celeriac, scrape the carrot and dice both vegetables, together with the onions. After 20 minutes roasting time, pour half the stock and half the wine around the meat. After 40 minutes top up with stock and add the vegetables.
4. Carve the beef. Dilute the cooking juices with a little hot water, strain, then stir in the remaining wine and the cream.