Thin slices or very rare roast beef are ideal with the sophisticated flavour fo caramelised chicory - a silky mash would make an ideal accompaniment.
Roast Beef with Glazed Chicory
- Preparation time: 25 minutes
- Cooking time: 50-60 minutes, plus 20 minutes resting
- Total time: 1 hour 35 minutes to 1 hour 45 minutes
- 1 tsp English mustard powder
- 1.5kg sirloin of beef
- 1 tbsp groundnut or vegetable oil
- 1 tbsp wholegrain mustard
- 1 tbsp caster sugar
- 1½tsp sea salt
- 8 chicory heads, bases trimmed
- 25g unsalted butter
- 500g Mixture of diced onion, celery, carrot and leek
- 2 tbsp groundnut or vegetable oil
- 2 garlic cloves, finely chopped
- 2 tsp plain flour
- 150ml red wine
- 400ml beef stock
- Preheat the oven to 150°C/gas 2. Sieve the mustard powder over the joint; season. Heat the oil in a large frying pan with a heatproof handle, over a high heat. Sear the beef on all sides; it should be well coloured. Brush the mustard over the top and bottom of the joint. Roast the beef, still in the pan, for 50 minutes for rare, 60 minutes for medium.
- For the gravy, heat the oil in a large pan on a medium heat. Add the vegetables (not the garlic), cover and cook for 25 minutes, stirring occasionally, until well coloured. Once the vegetables are golden, add the garlic and cook for 5 minutes. Sprinkle in the flour and stir; add the wine and cook for 2 minutes. Gradually stir in the stock, season and simmer for 5 minutes. If it is at all thin, simmer for a little longer and check the seasoning. Sieve the gravy and set aside.
- Meanwhile, bring a large pan of water to the boil and add half the sugar and salt. Add the chicory heads and boil for 15 minutes, then drain and cool.
- Once the beef is ready, cover with foil and rest for 20 minutes. Squeeze the water from the chicory; sprinkle over the remaining salt and sugar. Heat the butter in a frying pan on a medium heat; cook the chicory until caramelised. Reheat the gravy, skimming off any oil. Thinly carve the beef; serve with the chicory and gravy.