ROAST BEEF with red wine gravy
- 2.5kg beef to roast (rolled roast, fib fillet, sirloin, topside)
- 2 tblsps. Port
- 2 tblsps. Wholegrain mustard
- 2 tblsps. Worcestershire sauce
- 1 cup red wine
- 1½ cups water
- 40gm butter
- 2 tbsps. flour
- 1½ cups beef stock
- Preheat oven to 220°.
- Combine port, mustard and 1 tblsp Worcestershire sauce and rub on meat.
- Place beef on wire rack in baking dish; add ½ cup wine and ½ cup water.
- Roast, uncovered, for 10 – 15 minutes to brown.
- Turn oven down to 160° and roast for 1 hour, or until cooked as desired. Add more water if the pan juices evaporate.
- Remove beef to a warm plate, cover with foil to keep warm.
- Drain pan juices into a jug; add remaining wine, Worcestershire sauce and stock.
- Melt butter in baking dish, add flour, cook, stirring all the time until it is well browned. Gradually stir in liquid, cook, stirring all the time until thickened. Strain into a jug to serve.
Serve roast beef with red wine gravy and roast potatoes, parsnip, carrots and sweet potatoes and a green vegetable.
*To test how well cooked the meat is - gently insert a carving fork into the beef to see how red the juices are. If still very pink it is rare; slightly pink is medium; clear is well done.
* To carve roast beef - always use a large, sharp carving knife and cut on a board. Carve across the grain of the beef in slices as thick as you require.