Roast beef with gravy

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP AND COOK TIME 1 HOUR 40 MIN­UTES

1.5kg piece beef Scotch fil­let 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons whole­grain mus­tard 400g small pick­ling onions, un­peeled, halved 1½ cups (375ml) wa­ter 1 cup (250ml) beef stock 1kg but­ter­nut pump­kin, un­peeled, cut into wedges 2 ta­ble­spoons plain flour 1½ cups (375ml) beef stock, ex­tra 1 Pre­heat oven to 200°C (180°C fan­forced). Tie beef at 2cm in­ter­vals with kitchen string us­ing a sim­ple knot to keep its shape while cook­ing. 2 Heat half the oil in a large flame­proof roast­ing pan over high heat. Add beef; cook, turn­ing on all sides, un­til browned. Spread mus­tard over beef. Place onions in pan around beef; sea­son. Pour the wa­ter and stock into pan. 3 Place pump­kin on an oven tray lined with bak­ing paper; brush with the re­main­ing oil. Sea­son well. 4 Roast beef and pump­kin on sep­a­rate shelves in the oven for 10 min­utes. Re­duce oven to 180°C (160°C fan-forced); roast a fur­ther 45 min­utes for medium or un­til beef is cooked as de­sired (see the panel, right) and pump­kin is well browned and ten­der. Add ex­tra wa­ter to the beef if the pan juices evap­o­rate or be­gin to burn dur­ing cook­ing. Trans­fer beef to a plate; cover to keep warm. Once the pump­kin is cooked, re­duce oven to 120°C (100°C fan-forced) to keep the veg­eta­bles warm. 5 Pour pan juices into a medium jug. Skim and dis­card fat from sur­face of juices. Re­turn ¼ cup of the pan juices to bak­ing dish, stir in flour; stir over medium-high heat un­til mix­ture is well browned. This will give the gravy a rich colour and flavour. Grad­u­ally stir in re­main­ing pan juices and ex­tra stock; stir un­til gravy boils and thick­ens slightly. Sea­son. Strain gravy into a medium heat­proof jug. 6 Serve beef and veg­eta­bles with gravy. Sprin­kle with thyme, if de­sired.

Not suit­able to freeze or mi­crowave.

Roast beef with gravy

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