SERVES 4-6
1.2kg joint of beef sirloin
or rib-eye
21/2 tbsp plain flour
1/2 tsp celery salt
1/2 tsp freshly ground
black pepper
olive oil, to drizzle
1 tbsp English mustard
1 large red onion, peeled
and cut into wedges
1 medium carrot, peeled
and cut into chunks
2 celery sticks, peeled
and cut into chunks
few thyme sprigs
few rosemary sprigs
2 bay leaves
300ml red wine
600ml beef or veal stock
(see page 244)TO SERVE
Yorkshire puddings
(see page 248)
208 WEEKEND ROASTS
Roast beef with red wine gravy
A beautifully browned j oint of beeffrom the oven is always
a welcome sight. It is important t o start off with a good-
quality joint, and to finish off by resting the beef. This lets
the j uices redistribute and ensures succulent meat.Preheat the oven to 230°C/Gas 8. Tri m off a ny excess fat f rom the beef,
leaving on a thin, even layer. Mix, tbsp flour wit h the celery salt and
pepper in a small bowl. Drizzle a little olive oil all over t he beef, then
rub with a little salt and pepper. Brush the fat with the m ust ard, then
coat with the seasoned flour.Put the onion, carrot, celery and herbs into a lightly oiled roasting tin.
Season and drizzle with a little olive oil. Place the beef on top and
drizzle with a little more olive oil. Roast in the oven fo r ' 5 minutes,
then lower the oven setting to ,go°c/Gas 5 and ast for another
35-45 minutes for medium rare meat. To check, insert a skewer into
the meat and press lightly -the redder t he juice, the ra rer the meat.
Transfer to a warm platter, cover loosely with foil a nd rest in a warm
spot for 20 minutes.While the beef is resting, make the gravy. Transfe r t he vegetables and
herbs in the roasting tin to a saucepan. Pour off all but ,-,1/2 tbsp oil
from the roasting ti n and place the tin over a medium heat. Stir in the
remaining ,1/2 tbsp f lour and cook, stirring, for a couple of minutes,
then pour in the wine. Bring to a simmer, scraping up any sediment
from the bottom of the tin. Tip into the sauce pan and br ing to the
boil. Let bubble until the w ine has reduced by half. Pou r i n the stock
and again boil until reduced by half, or t o a light gravy consistency.
Season well to taste. Strain through a fine sieve into a warm jug,
pressing down on the vegetables to extract the j uices.Carve the beef into thin slices and serve with the gravy, Yorkshire
puddings, roast potatoes and other accompanime nts of your choice.