Tuesday 2 February 2010

Sunday Roast

Pin It Now!

A couple of weeks ago a parcel from the wonderful people at Tiny Farmer arrived on my doorstep. I opened it and found some great hand-reared, welfare friendly beef, a huge rump steak, some shin of beef, some minced beef and a lovely silverside to be precise.

So what was a girl to do? Invite Lucy, Jean-Marc and E for a roast dinner of course!
I think it's safe to say that everyone enjoyed it greatly, even though the roast was a little less pink than I wanted it to be. I forgot to set my timer.

Roast Beef

olive oil
1 silverside of beef
2 carrots
1 onion, halved
salt, to taste
black pepper, to taste

for the gravy (serves 4):
4 cloves of garlic
4 plum tomatoes, halved
1 glass of red wine
600ml beef stock

Preheat your oven to 200C/Gas 6.

Heat the oil a heavy based roasting pan on top of your stove.

Season your beef and brown for about 3-4 minutes on all sides.

When browned briefly remove the roast from the pan and put 2 carrots and the onion halves in the pan and than place the beef on top.

Transfer to the oven and roast for 15 minutes per 450g for rare or 20 minutes per 450g for medium.

When the roast is done, put it on a warmed plate, loosely wrap it in tin foil and set aside to rest while you make the gravy.

Place the roasting pan on the hob. Remove any excess fat and add the garlic and tomatoes. Cook for 4-5 minutes before adding the wine and the beef stock.

Bring to a simmer and bubble for about 10 minutes. The liquid should reduce by about half.

Pass the gravy through a fine sieve. Make sure you really press all the juices out of the vegetables to get all the flavour.

Return the gravy to the pan and bring back to a boil until you reach gravy consistency. If you like you can thicken it with a little cornflour.



Lucie said...

Sylvie, I could just dive my fork right in that meal - that is the PERFECT roast. Lucky you. Lucie x

poppyseed said...

A perfect winter meal--your friends are lucky.

Valerie Harrison (bellini) said...

Such a comforting menu Sylvie. I will need to look up what a sliverside of beef is though which is right up there with a punnet in cluelessness...wink.

Gloria Baker said...

Look really yummy Sylvie, xx gloria

Marie Rayner said...

Totally delicious dinner Sylvie!!! I could do with some of that now and it's only 20 to 8 in the morning!! xxoo

Catherine said...

Mmm that looks so comforting and tasty, my mouth is watering! Thanks for sharing :)

Jan said...

Lucky you!
A lovely roast you've made there Sylvie.

The Curious Cat said...

I love a good roast...I would eat roast dinner every day if I could xxx

Lucy May Schofield said...

As one who devoured that wonderful Roast, may I testify to the mouth-watering delicious delight that it was. Fabulously divine, thank you Sylvie, I am one lucky friend xx

Beth (jamandcream) said...

That was one nice parcel

La Bella Cooks said...

What a delicious and comforting looking meal. I adore a good Sunday roast!

nan said...

I too want to know what a "silverside" of beef is. Maybe it depends on what side of the Atlantic one lives.

Gloria Baker said...

This look absolutely tasty Syvie, I love it, x gloria

Gloria Baker said...

I love the briouats filled with goats cheese too!! gloria

aforkfulofspaghetti said...

Nothing beats a good roast, does it?

Thanks for flagging up the Tiny Farmer - not come across them before.

Natasha in Oz said...

Are they Yorkshire puddings on that yummy plate? I would love to know how you make yours.

Best wishes, Natasha.