Follow these steps for perfect results
Dijon mustard
thyme
finely chopped
olive oil
salt
pepper
fresh ground
filet of beef
butter
onions
thinly sliced
garlic cloves
crushed
thyme
finely chopped
flour
red wine
beef stock
Preheat oven to 220C.
Combine mustard, thyme, and oil in a bowl.
Season with salt and pepper.
Rub mixture over beef.
Marinate covered in the refrigerator for up to 3 hours (optional).
Place beef in a roasting pan.
Roast in the preheated oven for 1 1/4 to 1 1/2 hours, or until desired doneness.
Remove from oven to a serving plate and cover with foil.
Let rest for 15 minutes.
To make the gravy, melt butter in a saucepan until foaming.
Add onion, garlic, and extra thyme to the saucepan.
Cook, stirring occasionally, for about 25 minutes, until onions are softened and caramelized.
Add flour and stir constantly for 30 seconds until golden.
Gradually pour in red wine, stirring constantly to avoid lumps.
Bring the wine mixture to a boil.
Cook stirring for 2-3 minutes until reduced by half.
Add beef stock and reserved pan juices to the wine mixture.
Cook for a further 5 minutes, stirring occasionally.
Remove from heat and strain the gravy if desired for a smoother texture.
Expert advice for the best results
Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
Let the beef rest after roasting to allow the juices to redistribute.
For a richer gravy, add a splash of cream at the end.
Everything you need to know before you start
20 minutes
Can marinate beef up to 3 hours in advance
Slice the roast beef and fan it out on a platter, drizzling with gravy and garnishing with fresh herbs.
Serve with roasted vegetables, mashed potatoes, or Yorkshire pudding.
Pairs well with the rich beef and gravy.
Earthy and malty notes complement the dish.
Discover the story behind this recipe
Traditional Sunday roast
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