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roast Beef Red Wine

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.

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The Local Butcher has been providing premium cuts for families for over 30 years