ROAST SIRLOIN OF BEEF WITH RED WINE & JUNIPER GRAVY

Make the gravy ahead, so you’re not messing around with pan juices while wearing a fabulous outfit

SERVES 6

4 whole garlic heads 3 tbsp olive oil

2 thyme sprigs, torn ¼ tsp dried chilli flakes 1 x 1.5kg beef sirloin FOR THE GRAVY 2 tbsp vegetable oil 2 celery stalks, cut into chunks

1 leek, white part only, cut into chunks

1 carrot, cut into chunks 2 tbsp plain flour

2 bay leaves

10 juniper berries

250ml red wine

2 tsp soft brown sugar 500ml beef stock

1 tbsp Dijon mustard

1

For the gravy, put the oil in a large pan over a high heat. Add the celery, leek, carrot and seasoning and lightly brown for 5 minutes. Stir in the flour and cook, stirring regularly, for 2 minutes, then add bay leaves and berries. Add the wine and bring to the boil, then reduce heat and simmer to reduce liquid by one third.

2

Add the sugar and stock. Return to the boil then simmer for 15 minutes. Stir in the mustard. Strain into a clean pan and adjust the seasoning. Set aside. 3 Preheat oven to 180°C/gas 4. Cut the garlic heads in half. Put them on a big double layer of foil. Drizzle with 2 tbsp olive oil, season with salt and scatter with thyme and chilli. Lift the foil over the garlic and scrunch to seal into a parcel. Place in a large roasting tin (big enough for the beef) and roast for 40 minutes.

4 Turn oven up to 220°C/gas 7. Rub the rest of the oil over the beef and season with sea salt and black pepper. Heat a frying pan over a high heat and when it is very hot sear the beef on all sides until browned. 5 Remove the tin with the garlic from the oven. Sit the beef in the tin and roast for 20-25 minutes for rare (7 minutes per 500g) or 30 minutes for medium (10 minutes per 500g). Remove from the oven, cover the beef loosely with foil and let rest for 15 minutes.

6 Just before serving, reheat the gravy. Serve the carved beef with the gravy and roasted garlic accompanied by a bowl of horseradish cream.