A mouth-watering beef joint coated and roasted in a garlic and herb butter. Served with a roasted shallot and red wine gravy, this recipe is the perfect New Year’s Eve dinner or for a sunday roast.
Serves 4
Ingredients
1.5kg beef joint
60g butter
3 minced garlic cloves
chopped fresh rosemary, sage and thyme
400g shallots
bay leaf
150ml red wine
400ml beef stock
Method
- Remove the beef joint from the fridge at least 30 minutes before roasting to bring it to room temperature
- Preheat the oven to 200 degrees / gas mark 6
- In a bowl, mix the butter, minced garlic, sage, rosemary, thyme, salt, and pepper
- Place the beef joint in a roasting tin or a cast iron casserole
- Rub the herb and garlic butter over the outside of the beef joint and surround it with the shallots
- Roast for 45 minutes for medium beef, 10 - 15 minutes less for rare and 10-15 minutes more for well done (I cooked mine for 35 minutes for medium-rare)
- Remove the beef joint from the oven and let it rest covered in foil for at least 15 minutes before slicing
- Whilst the beef joint is resting, add the roasted shallots and the juices from the shallow casserole into a food processor and blend
- Add the blended shallot mixture back into the shallow casserole, add the red wine and bring to the boil whilst stirring continuously
- Once the red wine has reduced, stir in the beef stock and the bay leaf and reduce the heat and simmer for 5 minutes
- Serve the beef with your favourite style of potatoes and vegetables and a spoonful of the roasted shallot and red wine gravy
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