Sunday, June 19, 2011

Roast Beef with Red Wine & Peppercorn Gravy

A Roast dinner is the perfect end to a weekend, but when there’s only two people in your family making a huge roast doesn’t seem that appealing. As such, this roast is for two people although you can always double or triple the quantities! It is perfect served with Roast Vegies!

What Will I Need?

1 tbs olive oil
500g Rib Eye Fillet
1/2 large brown onion, cut into thin wedges
¼ cup red wine
1 ¼ cup beef stock
1 tsp whole peppercorns
¼ dried thyme (or one fresh sprig)
2 bay leaves (fresh or dried)
2 tsps cornflour

What Now?

1.       To start, choose a large saucepan that will fit your cut of meat without it touching the sides. In this saucepan heat your oil over a high heat, and quickly brown each side of the beef – this should only take a minute for each side

2.       To the beef, now add your stock, wine, peppercorns, thyme, onions, and bay leaves, and give it a quick stir just to make sure nothing has clumped together.

3.       Now, we need to bring the liquid to the boil, and then reduce to a low temperature and cover with a lid, ensuring that the liquid is kept at a simmer.

4.       If you want your meat medium rare, remove after 20 minutes and place on a plate and cover with foil. The meat will continue to cook gently whilst we now make the gravy.

5.       Scoop about half a cup of the simmering liquid remaining in the saucepan into a measuring jug and stir through cornflour until dissolved and no longer lumpy. Add this back to the pot, bring back to boil and let boil for 15 minutes or until sauce has thickened to a gravy.

6.      Once the gravy is ready, slice the beef thickly and serve with roast veggies, a generous serve of gravy, and a couple of glasses of leftover wine!