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Rare Roast Beef

Servings:           4
Total Time:        2 hrs
Cooking Time:  1 hr
Resting Time:   30 mins (to relax)
Pre-heat Oven to 200°C

Download this Recipe (.pdf)

Ingredients

1 whole beef rolled joint (eg. Rib Eye)
  (1-1,2kg, between 250-300g per person)

3 Tbsp light olive oil
½ tsp barbeque spice

For the Gravy:
(using juices from the roasting pan)
1 Tbsp self-raising or cake flour or Onion Base Mix
½ tsp barbeque spice
250ml vegetable or beef stock
a few drops of gravy browning


2 tsp prepared horseradish

Method

For the Roast Beef
In a roasting pan, mix the oil and barbeque spice together.
Wipe the beef joint with paper towel & roll it in the oil mixture.
Roast in the oven for 30 mins.
Turn the oven down to 160°C.
Open the oven & remove the roast.
Roll the roast half way over, place back in the oven and close the oven.
Roast for a further 15 mins (or depending on weight, the desired doneness - refer to the Roasting Guidelines for Joints).
Cover with tin foil to keep warm & rest for 30 mins.

For the Gravy
After the meat has rested for 15 mins, pour off all the pan juices including the bits into a saucepan over a medium-high heat.
Whisk in the flour & barbeque spice and cook for 1 min.
Whisk in the stock and add a few drops of gravy browning to colour as desired.
Bring the gravy to a boil & keep warm.

Slice the roast very thinly, serve onto plates and smother with gravy.
Serve with a small dish of horseradish on the side.

Banting/LCHF
Use Onion Base Mix instead of flour to thicken the gravy.

Serving Suggestion

Serve with vegetables, Perfect Roast Potatoes and Yorkshire Puddings.

Variation

Make a gravy with red wine instead of stock & flour, & cook over a medium-high heat until reduced by half.
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