Perfect Roast Beef
This easy, succulent Perfect Roast Beef recipe makes the ultimate Sunday lunch for all the family.
Next Sunday, why not try my luscious Roast Leg of Lamb recipe!
Dairy-free
Nut-free
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Ingredients
1.8kg trimmed beef topside
Olive oil
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped
800g potatoes, peeled
600g sweet potatoes, peeled
1 bulb garlic, sliced in half
Fresh thyme leaves
Olive oil
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped
800g potatoes, peeled
600g sweet potatoes, peeled
1 bulb garlic, sliced in half
Fresh thyme leaves
Gravy
3 tbsp plain flour
150ml red wine
450ml beef stock
A few drops of Worcestershire sauce, to taste
Pinch of sugar, to taste
150ml red wine
450ml beef stock
A few drops of Worcestershire sauce, to taste
Pinch of sugar, to taste
Method
- Preheat the oven to 220C Fan.
- Season the beef. Rub with a little olive oil and the herbs
- Put into the oven for 10 minutes, then turn down to 200C Fan. Roast for 50 minutes to 1 hour, then allow to rest.
- Whilst the beef is resting, heat two trays of oil in the oven. Cut the potatoes into large chunks.
- Boil the white potatoes for 5 minutes in boiling water. Drain. Put onto the tray from the oven with the garlic and coat in the warm oil.
- Put the sweet potatoes in the other oven tray.
- Roast both trays for 30 to 35 minutes until the potatoes are crispy and brown.
- Remove the beef from the roasting tin.
- For the gravy. Place a pan on the hob. Add the wine and stock and bring up to the boil. Add Worcestershire sauce and sugar to taste. Add the flour and whizz until smooth.
- Serve and enjoy!
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