Aquarius
Assistant Cook
I recently did my first 'big family roast' at my home, and I must admit, it went off without a hitch! It was a big deal for me, someone who has only come out of her 'cooking shell' within the past 2 years, to feed 8 people in a comfortable, calm, yet fun atmosphere. (The best part was that I know two of my older cousins who were there couldn't have pulled it off! I know it's nasty, but I love the fact I can cook well! LOL!)
OK! So here's the greatest roast beef EVER. Including a gravy that has become a stable in our home around roast time. It's just heaven. Do yourself a favour and try it this weekend!
Herb-crusted Roast Beef with Onion and Red Wine Gravy
Serves 8.
70g (1/4 cup) Dijon mustard
1/4 cup finely chopped fresh thyme
2 tbs olive oil
Salt and pepper (Freshly ground)
2kg-piece beef scotch fillet (any cut would do, of course)
50g butter
3 (about 750g worth) brown onions, halved, thinly sliced (It seems like a lot, but don't worry!)
2 garlic cloves
1 tbs finely chopped fresh thyme extra
1 tbs plain flour
300ml dry red wine
600ml beef stock
1. Preheat oven to 220ºC. Combine the mustard, thyme and oil in a bowl. Season with salt and pepper. Rub the beef with the mustard mixture and place in a roasting pan.
2. Roast in preheated oven for 1 and a quarter hours for medium or until cooked to your liking. Remove from oven. Transfer beef to a heatproof platter and cover with foil. Set aside for 15 minutes to rest. Reserve the juices of the pan and set aside.
3. Meanwhile, to make the onion and red wine gravy, melt the butter in a medium saucepan over medium heat until foaming. Add the onion, garlic and extra thyme and cook, stirring occasionally, for 25 minutes or until all the onion caramelises. Add the flour and cook, stirring constantly for 30 seconds or until golden. Gradually pour in the wine, stirring constantly, and bring to the boil. Cook, stirring, for 2-3 minutes or until reduced by half. Add the stock and reserved pan juices and cook for 5 minutes or until gravy thickens slightly. Remove from heat, and strain through a fine sieve into a heatproof jug.
To DIE for! Simply the BEST roast and gravy I have ever tasted!
I served it with a roasted vegetable salad (zucchini, eggplant, tomato, red onion, mediterranean vegies and a balsamic dressing), spinach with roasted carrots and red capsicums and a mayo and wholegrain mustard dressing, and steamed green beans and carrots. Oh, and roasted potatoes. Bite sized pieces roasted with rosemary and olive oil. And a good tip, don't discard the onion from the gravy, it tastes divine put ontop of some of your meat as it's got all the wine and gravy flavour and it's cooked through nicely - yum!
Needless to say, we were stuffed full of yummy goodness!
I hope you enjoy this one, it's a definate family favourite!
OK! So here's the greatest roast beef EVER. Including a gravy that has become a stable in our home around roast time. It's just heaven. Do yourself a favour and try it this weekend!
Herb-crusted Roast Beef with Onion and Red Wine Gravy
Serves 8.
70g (1/4 cup) Dijon mustard
1/4 cup finely chopped fresh thyme
2 tbs olive oil
Salt and pepper (Freshly ground)
2kg-piece beef scotch fillet (any cut would do, of course)
50g butter
3 (about 750g worth) brown onions, halved, thinly sliced (It seems like a lot, but don't worry!)
2 garlic cloves
1 tbs finely chopped fresh thyme extra
1 tbs plain flour
300ml dry red wine
600ml beef stock
1. Preheat oven to 220ºC. Combine the mustard, thyme and oil in a bowl. Season with salt and pepper. Rub the beef with the mustard mixture and place in a roasting pan.
2. Roast in preheated oven for 1 and a quarter hours for medium or until cooked to your liking. Remove from oven. Transfer beef to a heatproof platter and cover with foil. Set aside for 15 minutes to rest. Reserve the juices of the pan and set aside.
3. Meanwhile, to make the onion and red wine gravy, melt the butter in a medium saucepan over medium heat until foaming. Add the onion, garlic and extra thyme and cook, stirring occasionally, for 25 minutes or until all the onion caramelises. Add the flour and cook, stirring constantly for 30 seconds or until golden. Gradually pour in the wine, stirring constantly, and bring to the boil. Cook, stirring, for 2-3 minutes or until reduced by half. Add the stock and reserved pan juices and cook for 5 minutes or until gravy thickens slightly. Remove from heat, and strain through a fine sieve into a heatproof jug.
To DIE for! Simply the BEST roast and gravy I have ever tasted!
I served it with a roasted vegetable salad (zucchini, eggplant, tomato, red onion, mediterranean vegies and a balsamic dressing), spinach with roasted carrots and red capsicums and a mayo and wholegrain mustard dressing, and steamed green beans and carrots. Oh, and roasted potatoes. Bite sized pieces roasted with rosemary and olive oil. And a good tip, don't discard the onion from the gravy, it tastes divine put ontop of some of your meat as it's got all the wine and gravy flavour and it's cooked through nicely - yum!
Needless to say, we were stuffed full of yummy goodness!
I hope you enjoy this one, it's a definate family favourite!
We call those small birds by their French name pouisson!
