Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe
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Don't like it rare?
The timing below is for rare beef, so add an extra 5-10 minutes per kilo if you like medium.
Once the meat and potatoes are out of the tin, pour off the oil, leaving behind the juices. Put the tin on the hob, then heat and stir with a glug of red wine to remove the sediment from the pan (don’t add too much or the gravy will be murky). Pour in 450ml beef stock and simmer to boil off the alcohol from the wine. Re-skim to remove excess oil, then strain into a gravy boat to serve.