Roast Beef “Redbridge”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 thick slices rare roast beef
  • 2 tablespoons butter
  • meat juices left over from roast, skimmed of fat


Melt butter in a large frying pan and sauté beef slices until warmed through. In the meantime, whisk meat juices with mustard until well blended. Pour over meat and allow to sizzle for a moment; then pour in red wine and turn up heat to reduce sauce. Season to taste with a little freshly ground black pepper and finely chopped chives.