Ingredients
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1 large brown onion, peeled, cut into wedges
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1 medium carrot, peeled, roughly chopped
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2 celery stalks, roughly chopped
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3 fresh thyme sprigs
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1 tablespoon olive oil
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2 teaspoons dijon mustard
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2 teaspoons worcestershire sauce
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2kg beef sirloin roast
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2 tablespoons plain flour
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3/4 cup red wine
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2 cups Massel beef stock
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Peas, to serve
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Yorkshire puddings (see related recipe), to serve
Method
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1Preheat oven to 200C/180C fan-forced. Place onion, carrot, celery and thyme in the bottom of a heavy-based, flameproof roasting pan. Drizzle with half the oil. Toss to combine. Pile vegetable mixture in centre of roasting pan.
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2Place mustard, Worcestershire sauce and remaining oil in a bowl. Stir to combine. Season with pepper. Rub top and bottom of beef with mustard mixture. Place beef on vegetable mixture. Roast for 1 hour 20 minutes for medium or until cooked to your liking. Remove from oven.
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3Transfer beef to a warmed plate. Cover with foil. Rest for 20 minutes. Transfer vegetables to a bowl. Set aside.
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4Skim fat from roasting pan, leaving 1 tablespoon pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock, reserved vegetables and juices from resting beef. Reduce heat to medium-low. Cook, scraping pan, for 6 to 8 minutes or until slightly thickened.
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5Strain mixture into a jug, pressing on vegetables to extract flavour. Discard vegetables.
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6Slice beef. Serve with mashed potato, peas, yorkshire puddings and gravy.
Source: taste.com.au
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