“The tradition of the Sunday feast
accomplishes more than just feeding us.
It nurtures us.”
~ Chef John Besh
This roast recipe is packed with flavour;
garlic, mustard and fresh oregano.
An organic roasting joint this week.
Season, brown all over, then set aside.
- 750g organic beef roasting joint
- Sea salt and freshly ground black pepper
- 3 tbs olive oil
- 2 garlic cloves ,minced
- 2 tablespoons Dijon mustard
- 2 teaspoons balsamic vinegar
- Dash of Worcestershire sauce
- Sprigs of fresh oregano leaves
- 2 shallots, peeled & quartered
- 1 small carrot, peeled, chopped in large chunks
- 1 garlic clove, crushed
- A little beef stock
Fresh oregano for the garlic mustard glaze.
Whisk the glaze ingredients, then add the oregano leaves.
Brush the garlic mustard glaze all over.
Chop, sauté the vegetables and arrange round the beef.
- Preheat the oven 200°C/400°F/gas mark 6
- Season the roast well with freshly ground sea salt and pepper, the heat 1 tbs olive in a sauté pan over medium-high heat.
- When hot, sear the beef on all sides, until nicely browned, then transfer the beef to a plate for a few minutes.
- Add the chopped shallots, carrots and crushed garlic to the sauté pan to brown.
- Meanwhile, in a small bowl whisk together the remaining 2 tbs olive oil, 2 minced garlic cloves, Dijon mustard, balsamic vinegar and a dash is Worcestershire sauce.
- Brush or smear the mixture all over the roast.
- Place the beef joint in a casserole dish, surrounded by the sautéd vegetables, then cover and roast for 45-50 minutes, depending on how you like your meat cook.
- Remove from the oven, lift out the beef, cover with foil and leave to rest for 10 minutes.
- Drain the stock and vegetables through a sieve, then using the back of a spoon, press the vegetables through the mesh to purée them.
- Make the volume up to 300ml with a little beef stock, bring to the boil, then simmer to thicken and turn into a glossy sauce.
- Carve and serve the roast beef with the sauce, new baby potatoes and vegetables of choice.
Looks and smells amazing!
Drain, purée the vegetable, then make the sauce.
Dinner is served!