Roast beef with marsala wild mushrooms
This rib of beef is the ultimate showstopper: crisp on the outside and blushing pink on the inside.
■ Serves 6 ■ Prep 30 mins plus resting ■ Cook 1½ hrs
2.5kg two-bone rib of beef vegetable oil, for drizzling
FOR THE GRAVY
15g dried porcini mushrooms
50g butter
1 onion, finely chopped
250g chestnut mushrooms, quartered
200g mixed wild mushrooms, chopped into bite-sized pieces
3 garlic cloves, thinly sliced
4 thyme sprigs, leaves stripped
2 tbsp plain flour
300ml marsala wine
750ml beef stock
100ml double cream
1 Remove the beef from the fridge 1 hr before cooking. Heat the oven to 220C/ 200C fan/gas 7. Weigh the joint to calculate the cooking time. For rare, cook for 12 mins per 500g; for medium-rare, cook for 15 mins per 500g; and for medium, cook for 18 mins per 500g. Put the beef into a roasting tin with the white fat cap facing up, drizzle with a little oil and season generously.
2 Cook for 20 mins, then turn down the oven to 170C/150C fan/gas 3 and cook for the calculated cooking time. Transfer to a large platter to catch the juices. To check it’s done to your liking, use a probe thermometer – it should read 50C at the thickest point for rare, 55C for medium-rare and 60C for medium. Rest, covered with foil, for 30 mins.
3 While the beef is cooking, put the porcini mushrooms in a bowl, pour over 200ml boiling water and soak for 15 mins. Drain, reserving the soaking liquid and chop. Melt the butter in a large pan over a medium-high heat and fry the onion for 5-10 mins. Tip in all the mushrooms and cook for 10 mins until the moisture has evaporated and they’re starting to caramelise. Add the garlic and thyme, and cook for 1 min, then tip in the flour and cook, stirring for 1 min more. Pour in the marsala and reduce for 2 mins.
4 When the beef is resting, heat the stock until simmering, then pour into the roasting tin, scraping the crusty bits from the base. Tip the stock and the mushroom soaking liquid into the mushrooms, and simmer for 25-30 mins or until thickened. Season, then stir in the cream and any beef resting juices. Carve the beef and serve with the gravy.
PER SERVING 1,005 kcals, fat 65g, saturates 32g, carbs 16g, sugars 8g, fibre 2g, protein 75g, salt 0.7g