Lunch/Dinner Roast Beef with Redcurrant Gravy
Preparation Time: 15 minutes
Cooking Time: Medium 60 minutes
Ingredients
- 1kg beef roasting joint (topside/silverside)
- 1 large onion, cut into thick rings
- 2 sprigs fresh rosemary
- 150ml red wine
- 4 tbsp olive oil
- 2 tbsp redcurrant jelly
- 250ml stock made with beef stock cube
- 2 tbsp horseradish sauce
- 1 tbsp créme fraiche
- 2 sprigs of fresh thyme leaves (optional)
Ingredients available at selected stores.
Method
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Pre-heat the oven to 220°C non fan / 200°C fan / gas mark 7-8. Place the onion rings, rosemary and red wine into a roasting tin. Rub the beef with the olive oil and season with salt and black pepper. Place the beef on top of the onions and rosemary.
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Place the beef in the oven for 30 minutes, until the meat is browned and sizzling. Turn the oven down to 190°C non fan / 170°C fan / gas mark 5 and cook for 10 minutes per 500g for very rare, 15 minutes per 500g for medium or 20 minutes per 500g for well done.
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Remove the beef from the oven, add the redcurrant jelly to the tin and stir into the juices then cover the tin with foil. Set aside to rest for 15-20 minutes.
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Meanwhile, mix together the horseradish sauce, créme fraíche and thyme leaves. Put in a small bowl, cover and refrigerate until ready to serve.
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To serve, place the beef onto a carving tray. Strain the pan juices through a sieve into a clean pan, add the stock, bring to the boil and simmer for 5-7 minutes.
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Carve the beef into thin slices and serve with the horseradish cream and redcurrant gravy.
