For a traditional roast, omit the topping and serve with
Yorkshire pudding.
Beef
2 kg topside or fillet, or 2.5 kg prime rib
salt and freshly ground black pepper to
taste
2 Tbsp (30 ml) olive oil
vegetables of choice, such as potatoes, butternut or onions
Topping
¼ cup (60 ml) wholegrain mustard
3 cloves garlic, peeled and crushed
1 Tbsp (15 ml) olive oil
2 Tbsp (30
ml) chopped fresh sage or 2 tsp (10 ml) dried
- Season the beef and drizzle with oil. Mix all the topping ingredients together and spread over the top of the beef.
- Place the beef on a rack in an oven roasting pan and cover the topping only with foil. Roast in preheated oven at 160 °C for 15-20 minutes per 500g, plus an additional 15 minutes for rare, or 20-25 minutes per 500g, plus an additional 20 minutes for medium-done. Remove the foil from the beef for the last 45 minutes of cooking, add the vegetables and drizzle with extra olive oil.
- Remove the roast and place on a serving platter. Leave in a warm place for about 10 minutes before carving.
- Using the pan in which the beef was roasted, make the gravy according to the instructions below. Serve with the roast beef and vegetables.
Variations
Add any of the following to the basic gravy:
Creamy Gravy
2 Tbsp (30 ml) butter
¼ cup (60 ml) fresh cream
Citrus Gravy
3 Tbsp (45 ml) fresh orange juice
2 tsp (10
ml) grated orange zest
2 Tbsp (30 ml) butter (optional)
Herb Gravy
2 Tbsp (30 ml) chopped fresh herbs of choice, such as rosemary, thyme, origanum, or 2 tsp (10 ml) dried
- Retain the browned bits of meat stuck to the bottom of the roasting pan, as well as the cooking liquid, but pour off and discard any fat. Heat the pan and pour in the beef stock. Bring the mixture to a simmer, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Reduce heat and cook slowly for 5 minutes.
- Mix the cornflour with water to a smooth paste. Gradually add the paste to the simmering gravy, stirring constantly. Season, add sherry and bring to the boil for about 2 minutes until thickened to the desired consistency. Serve hot with the roast.
Serves 6-8
Quick Pan Gravy
2 ½ cups (625 ml) hot beef stock
2 Tbsp (30 ml) cornflour
salt and freshly ground black pepper to taste
2 Tbsp (30 ml) sherry or port (optional)
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