Roast Beef with Gravy
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
Roast Beef
1.2 kg Sirloin of Beef
3 Onions quartered (keep the skin on)
2-3 Garlic Cloves halved (keep the skin on)
A small bunch of fresh Thyme
Gravy
2 Tablespoons Flour
500ml Beef Stock (Buy the best you can find if you don't have any homemade)
Optional Extras to Serve
Yorkshire Puddings (either homemade or store bought)
Horseradish Sauce
- Take the beef out of the fridge for at least 30 minutes before cooking so that it comes up to room temperature
- Preheat the oven to 240˚C or 230˚C Fan.
- Put the chopped onions, garlic and thyme sprigs in a heap in the centre of the roasting dish.
- Place the meat on top and put the roasting dish into the centre of the oven.
- Cook for 20 minutes and then reduce the temperature to 200˚C or 190˚C Fan. Cook the beef for 15 minutes per 450g. Then a further 15 minutes if you want medium rare (like the beef in the images) or a further 30 minutes if you want medium. When the time is up, take beef out of the roasting dish, put it on a board, cover it with tinfoil and let it rest for 20 minutes. This is a very important step if you want the meat to be juicy and tender. While the meat is resting you can make the gravy.
To make the gravy: - Put the roasting dish with the vegetables onto the stovetop on a medium heat. If there is a lot of oil in the base of the dish you can pour off all but 1-2 tablespoons worth. Add the flour and stir or whisk it into the juices well. Let it cook for a minute or two and then gradually add the beef stock while stirring well. Let the gravy simmer until it is thick then strain it to remove the vegetables. Taste it and add salt and pepper if needed.
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