Herb-crusted roast beef
Tender beef coated in a fresh herb crust to seal in the flavour. Served with a rich red wine jus.
Per Serving 541kcals, 22.5g fat (5.5g saturated), 4g carbs, 0.8g sugars, 61.2g protein, 1g fibre, 0.346g sodium
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Prep: Cook: |
10 minutes 3 hours |
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| Difficulty: | Easy | |
| Serves: | Serves 6-8 people |
| Ingredients |
|---|
| 1½kg Glenmór sirloin or rump of beef |
| 4tbsp olive oil |
| 3 garlic cloves, crushed |
| A handful of fresh parsley |
| ½ tbsp fresh thyme leaves |
| 1tbsp fresh oregano leaves |
| 1tsp fresh rosemary leaves |
| 1tbsp English mustard powder |
| Salt and black pepper |
| For the red wine jus: |
| Beef drippings, in the roasting tin |
| 400ml red wine |
| 800ml hot beef stock |
| 2tsp cornflour, mixed with 3 tsp water to form a paste |
| 1tbsp fresh thyme leaves |
| Salt and black pepper |
directions
1. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and place the beef in a roasting tin, fat-side up.
2. Whizz together the remaining ingredients in a food processor (or crush together very thoroughly in a pestle and mortar) until everything is well combined. Spread all over the beef until covered.
3. Roast for 25 minutes, then lower the heat to 180°C/160˚C fan/gas mark 4. Roast for 90 minutes longer for medium-rare or until cooked to your liking.
4. Transfer the beef to a board, tent loosely with tin foil and allow to rest for 20 minutes before carving and serving.
5. While the beef is resting, place the roasting tin with its drippings on top of the hob over two burners set on a high heat. Skim off any excess fat with a spoon.
6. Add the wine to the drippings in the tin and bubble for 3-4 minutes until reduced, scraping any sticky bits from the bottom of the tin with a wooden spoon. Add the stock and cook for 4-5 minutes.
7. Add the cornflour paste and whisk thoroughly into the sauce.
8. Whisk in the thyme and any juices released from the resting beef. Season to taste with salt and pepper. Carve the roast beef and serve with the jus.
