Roast Beef
Nothing beats a well cooked roast beef.
The prep time for this is about 15 mins plus cooking and resting time.
Remove the meat out of the fridge an hour or 2 before cooking. Remove from the packaging and pat dry with some paper towels.
Preheat the oven to 220 degree celsius fan bake.
Ingredients
1.25kg - 2kg roast beef
2 chopped onions
Olive Oil
2 stalks fresh romaemary. Pull off the leaves
1 bay leaf
Crust
1 ½ tbsp olive oil
6 cloves crushed garlic
2 tbsp Dijon mustard
2 tsp hot English mustard
2 tsp Mandys Horseradish
2 tsp salt
1 1/2 tsp ground black pepper
1 tsp brown sugar
1 tsp malt vinegar
Sauce
1 cup red wine
1 cup beef stock
1 tbsp cornflour mixed with ¼ cup water
Method
Place the chopped onions in a roasting dish with a dollop of olive oil, rosemary leaves and bay leaf. Toss them together. Sit the roast beef on top.
Combine the crust ingredients together in a bowl and then spread all over the beef. Season with salt and papper.
Transfer the beef to the oven, and turn the oven down to straight away to 200 degrees celsius regular bake.
Cook for about 12 minutes per 500g for medium rae.
Remove from the oven, transfer the beef to a board and cover loosely with foil. Leave to rest for 20 mins.
If your roasting dish is metal (or if using a saucepan, pour in the onion and juices), place on the stovetop on a medium heat. Add the wine and boil for 30 seconds. Scrape all the crusty bits of the bottom.
Pour the stock and cornflour mixture into the sauce and simmer for about 5 minutes. Stir though the resting juices from the beef. Strain into a serving jug.
Slice the beef and serve with the sauce. Enjoy.