A few things missing here...
We have to agree upon a good red wine, so I'll go out front and suggest my beloved "Wolf Blass Yellow Label" from Australia as an accompaniment to this "wonderful" beef...
We've got onion, potato, and green beans, together with gravy and Yorkshire puddings, but we should be looking for a good "salad" as DS suggests...
My older sister's MIL had a fantastic one, based on "parboiled carrots", sliced thinly and "round", with small rings of "sweet onion", vinegar, sugar, fresh dill leaves...damnitall, she gave me the recipe and I can't find it! It this giving anyone else any "cues"? Or must I try and drum this up from the unanswered emails and countless phone calls to see if I can find it n any family archives?
Could we "go North American" and have either Bumbleberry Pie or, sigh, "Dutch Apple Pie" (ie somebody else make the crust, use peeled/cored Mutsu apples, a quartercup of currants, a half cup of dark raisins. a bunch of cinnamon...well you get the idea!)
A good "port" wine to conclude with, with, say, Wensleydale Cheese (sort of "Castor and Pollux" pairing, there!), or I could go out where I take Dougie riding and buy some seven year old Cheddar...(but would still take the Wensleydale, especially the variant with cranberries!)