Roast beef with red wine & banana shallots

SERVES 6 (with leftover meat) PREP 30 mins plus resting COOK 1 hr 20 mins EASY

2kg topside of beef (buy one with a layer of natural fat on top)

1 tbsp vegetable or sun lower oil

1 tbsp english mustard powder

2 large carrots , halved lengthways

12 banana shallots , peeled and halved lengthways

2 bay leaves 300ml full-bodied red wine (try a shiraz blend)

2 tbsp plain lour 500ml fresh beef stock 2 tsp redcurrant jelly

1 Leave the beef to come to room temperature for 1 hr, then pat dry with kitchen paper and rub with the oil. Heat the oven to 220C/200C fan/gas 7. Mix the mustard powder with 1 tsp sea salt and 1 tsp black pepper, then rub over the beef. Tip the carrots into a large flameproof roasting tin, sit the beef on top, fat-side up, and roast for 15 mins. Reduce the heat to 180C/160C fan/ gas 4. Roast for 55 mins for medium, or 45 mins for medium-rare. A probe thermometer inserted into the thickest part of the beef should read 55C or 65C, respectively.

In the final 30 mins, baste the beef in the fat from the tin. Add the shallots and bay, and coat in the fat. Season and return to the oven. Meanwhile, boil the wine in a small pan until reduced by two-thirds. Put the beef on a board, cover and rest. Turn the oven to 200C/180C fan/ gas 6. Roast the veg for 10-15 mins until the shallots are soft.

Scoop out the shallots using a slotted spoon, set aside and keep warm. Remove and discard the excess fat from the tin, leaving

1 tbsp and the juices. Stir in the flour and cook on the hob over a medium heat for 2 mins, continuing to stir. Slowly whisk in the reduced wine, stock and redcurrant jelly, scraping up the bits from the bottom. Bubble until thick, add the juices from the rested meat, then season. Discard the carrots. Serve the beef with the gravy and shallots.

GOOD TO KNOW iron PER SERVING 594 kcals • fat 27g • saturates 10g • carbs 10g • sugars 5g • ibre 2g • protein 67g • salt 1.4g