Roast beef
A rolled sirloin joint seared in a hot oven, roasted to pink in the middle and rested, with a red wine gravy made in the roasting tin.
Method
- 1
Take the beef out of the fridge an hour before roasting and pat it dry with kitchen paper.
- 2
Heat the oven to 240°C.
- 3
Rub the beef with the oil, then with the mustard powder, pepper and a generous amount of salt.
- 4
Put the onions, carrots and thyme in the roasting tin as a rack and sit the beef on top, fat side up.
- 5
Roast until the outside is sizzling and browned.
- 6
Lower the oven to 180°C and roast until a thermometer in the thickest part reads 50°C for medium rare.
- 7
Lift the beef onto a board, cover it loosely with foil and leave to rest.
- 8
Spoon off all but 1 tablespoon of fat from the tin, set it over medium heat and stir the flour into the juices and vegetables for a minute.
- 9
Pour in the wine and bubble, scraping up the sticky bits, until reduced by half.
- 10
Add the stock and any juices from the resting beef and simmer, pressing the vegetables, until the gravy thickens slightly.
- 11
Strain the gravy into a jug, pressing the vegetables, and season.
- 12
Carve the beef thinly across the grain and serve with the gravy.
Notes
- For rare beef take it out at 45°C, and for medium at 55°C. It climbs about 5 degrees as it rests.
- Yorkshire puddings can go in as soon as the beef comes out, while the oven is turned back up.
- Serve with horseradish sauce, roast potatoes and seasonal greens.
Equipment
Roasting tin, Meat thermometer, Foil, Carving board, Wooden spoon, Sieve