Rare roast beef with rosemary, bay & shallots
olive's wine writer, Victoria Moore suggests the best dish to serve with a fine bottle of Malbec red
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 45 mins
- Heat the oven to 220C/fan 200C/gas 7. Smear the beef with mustard, salt and pepper and sit it on a bed of rosemary and bay leaves in a large shallow cooking pot or roasting tin. Put the shallots and potatoes around the beef in a single layer. Dribble the olive oil over the potatoes and shallots and mix with your hands. Make sure no herbs poke up from under the beef: they will burn.
- Put in the oven and cook for 20 minutes. Turn the oven down to 190C/fan 170C/gas 5 and cook for a further 20-25 minutes.
- Remove. Keep the potatoes and shallots warm while the beef rests for 10 minutes. I sometimes serve this with courgettes, or follow it with a salad course of young leaf spinach in a salty, mustardy dressing.
PER SERVING
585 kcalories, protein 58.7g, carbohydrate 21.8g, fat 29.8 g, saturated fat 11.2g, fibre 1.8g, salt 0.58 g
Recipe from olive magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1145642/
http://www.bbcgoodfood.com/recipes/1145642/
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Ingredients
- 1 rolled sirloin joint, approx 1.1kg
- 1 tbsp Dijon mustard
- 4 sprigs rosemary
- 3 bay leaves
- 16 shallots , peeled
- 500g baby new potatoes
- olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 45 mins
Ingredients
- 1 rolled sirloin joint, approx 1.1kg
- 1 tbsp Dijon mustard
- 4 sprigs rosemary
- 3 bay leaves
- 16 shallots , peeled
- 500g baby new potatoes
- olive oil
PER SERVING
585 kcalories, protein 58.7g, carbohydrate 21.8g, fat 29.8 g, saturated fat 11.2g, fibre 1.8g, salt 0.58 g
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