Roast beef with gravy
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.