Topside of beef on the winter barbecue with Yorkshire puddings and onion gravy.

Beef topside I think is called top round in America. I cooked it sous vide at 54c (130f) all day then finished off with a 300c (570f) sear on the coals.

We had veg but I didn't bother with photos of it, not when there's beef and Yorkies on the platter!