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Mustard roast beef with red wine gravy
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1 tsp English mustard powder
1.4kg No.1 Dry Aged Sirloin Of Beef Roasting Joint
1 tbsp groundnut or vegetable oil
1 tbsp wholegrain mustard
For the gravy
2 tbsp groundnut or vegetable oil
500g pack frozen Cooks’ Ingredients Soffritto Mix
2 cloves garlic, finely chopped
2 tsp plain flour
150ml red wine
400ml beef stock
1. Preheat the oven to 150°C, gas mark 2. Sieve the mustard powder over the beef. Heat the oil in a large ovenproof frying pan, or 30cm shallow casserole dish, over a high heat. Sear the beef on all sides until dark brown all over. Brush the wholegrain mustard all over the joint, then transfer the pan to the oven and roast for 50 minutes for rare, or 60 minutes for medium.
2. Meanwhile, make the gravy. Heat the oil in a large saucepan over a medium heat. Add the soffritto, cover and cook gently for 20-25 minutes, stirring occasionally, until well coloured. Once the vegetables are golden, add the garlic and cook for 5 minutes.
3. Sprinkle in the flour and stir, then add the wine and cook for 2 minutes. Gradually stir in the stock, season and simmer for 5 minutes. If it is thin, simmer for a little longer until reduced slightly more. Season if needed. Sieve into a smaller pan and set aside.
4. Remove the cooked beef to a board or platter, cover with foil and rest for 15-20 minutes. Reheat the gravy until piping hot, then serve with the carved meat and all the usual accompaniments.
Typical values per serving:
This recipe was first published in November 2020.