SHUTTERSTOCKCLASSIC
ROAST BEEF
WHAT YOU NEED
1kg piece beef sirloin
½ bunch fresh thyme
½ bunch fresh rosemary
½ cup red wine
½ cup beef stock
Roasted and green
vegetables to serve
MAKE IT
Preheat oven to 200 ̊.
Brush beef lightly with oil
and brown on all sides in
a frypan. Season beef with
salt and pepper.
Place beef on a rack in
a roasting dish. Combine
herbs, place half under
beef and half on top of
beef. Roast 40 minutes
for rare, 50 minutes for
medium, 60 minutes for
well done. For accuracy
use a meat thermometer.
Remove beef, cover
loosely with foil, rest for
20 minutes before carving.
While beef is resting
remove any excess fat
from roasting dish and
place dish over a medium
heat. Add wine and stock
and scrape up any meat
residue. Bring to boil and
reduce by one third. To
serve, slice beef and serve
with vegetables and gravy.