Recipes The best roast beef with all the trimmings

Recipes The best roast beef with all the trimmings

Recipes The best roast beef with all the trimmings

Recipes The best roast beef with all the trimmings This special beef roast with red wine gravy is perfect for dinners or sunday family meals. The best roast beef with all the trimmings

Ingredients

  • 1kg eye-fillet of beef
  • three or more garlic cloves, thinly sliced
  • 2 tablespoons olive oil, plus extra to brush
  • 2 tablespoons chopped rosemary
  • 30 thin slices flat pancetta, rind eliminated
  • 2 cups roughly chopped onion, carrot, celery
  • 2 teaspoons tomato paste
  • 1 tablespoon plain flour
  • 1 cup (250ml) Shiraz
  • 1 these types of leaf
  • 2 cups (500ml) Massel beef stock

Method

  • Step 1 Trim fillet of all extra fat and sinew, reserving the trimmings. In case the fillet is the tail end, fold the thinnest end underneath to ensure even cooking. Make small incisions in beef with a sharp blade and drive garlic slices into slits. Brush fillet with oil, season with salt and ground pepper, and stroke with rosemary.
  • Step two Lay down slices of pancetta smooth on a function surface, overlapping slightly, until you have a square large enough to enclose fillet. Place fillet in the centre, bring 1 side of the pancetta over the top, then roll fillet to enclose. Tie with kitchen chain from 3cm intervals. Tightly wrap in plastic material wrap and place in the fridge regarding 30 minutes. Remove from fridge and remove the plastic wrap.
  • Step three Preheat stove to 200�C.
  • Stage 4

    Heat 1 tablespoon of oil in a large frypan over high heat. Add fillet and cook until browned all over. Transfer to a roasting pan, and roast in stove for 12 minutes. Cover and arranged aside to rest in a hot place.

  • Stage 5

    Meanwhile, return frypan to range over medium heat and add staying oil. When hot, add reserved trimmings and vegetables, and cook, stirring, regarding 7-8 moments or until vegetables are tinged golden. Add tomato paste and flour, and cook for 1 minute. Add shiraz, boil for 2 moments, then add bay leaf and stock. Return to the boil, then reduce heat and cook for 5-6 moments or until reduced and slightly thickened. Season with salt and pepper, and strain in to a jug.

  • Step 6

    Cut the beef into medium-thick slices and function with red wine gravy, horseradish cream and Yorkshire puddings (see related recipes).