Cook and Scale
Roast Beef with Gravy
6 servings · 95 min total
A crusted, herb-rubbed joint of beef roasted to a rosy medium and served with a rich pan gravy. The heart of a proper Sunday roast.
Ingredients
- 1½ kg beef steak
- 3 tbsp olive oil
- 2 onion, thickly sliced
- 4 garlic
- 2 tbsp fresh thyme
- 2 tbsp wheat flour
- 5 dl beef stock
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- salt to taste
- black pepper to taste
Contains: Gluten, Fish, Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season the beef — Heat the oven to 220°C. Rub the beef all over with 2 tbsp oil, thyme, salt, and plenty of pepper.
- 2.
Sear the beef — Scatter the onions and garlic in a roasting tin and sit the beef on top. Roast at 220°C for 15 minutes to sear.
- 3.
Roast and rest — Lower the oven to 180°C and roast for 60 minutes for medium. Transfer the beef to a board and rest, loosely covered, for 15 minutes.
- 4.
Make the gravy — Set the roasting tin over the hob, stir the flour into the juices, then whisk in the stock, mustard, and Worcestershire. Simmer for 8 minutes into a gravy, strain, and serve with the sliced beef.