The essential point about roast beef is simply that it must be tender and juicy. It is best to buy high-quality, beautifully marbled meat from a butcher you trust. In our recipe, we slowly cook the roast in an oven at medium heat. The vegetables are added at the same time, and then there’s also a delicious sauce, which is prepared in no time. Serve with a side of mashed potatoes.
Rinse the beef briefly under cold running water, pat dry and remove any skin or tendons with a sharp knife, then score the fatty top in a diamond pattern. Be careful not to cut into the lean meat. Season. Peel the shallots, carrots and garlic. Halve the shallots. Halve or quarter the carrots, depending on size, and lightly crush the garlic.
Meanwhile, remove the carrots, garlic and herbs from the roasting pan. Wrap the carrots in aluminium foil to keep warm. Heat the roasting pan with the meat juices and shallots on the stovetop. Stir in the flour and add the red wine. Simmer the sauce for about 15 minutes to reduce, stirring frequently. Finally add the chilled butter to bind the sauce.
Remove the roast beef from the aluminium foil, reserving any juices and adding them to the sauce. Carve the roast beef and serve with carrots and shallots in red wine sauce.
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