Recipes

Method

• Heat the oven to Gas Mark 7, 220°C (425°F). Place the meat in a roasting tin.  Mix together the olive oil, garlic, rosemary, thyme, Worchestershire sauce and mustard.  
• Spread this mixture over the fat surface of the meat then season with salt and black pepper.  
• Place the chopped carrots and onion around the joint in the roasting tin to give some extra flavour and colour to the gravy. 
• Place the joint in the hot oven for 15 minutes, then reduce the temperature to Gas Mark 4, 180°C (350°F) and allow 15 minutes per half kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.  To be absolutely accurate use a meat thermometer. 
• When the meat is cooked remove from the oven, cover loosely with tin foil and allow to rest for 20 minutes. 
• Slice the beef and serve with the gravy; Watercress, Rocket and Mustard Dressing; steamed potatoes and butternut squash. Roast potatoes would also be a nice option. 
• To make the gravy: Stir the flour into the juices in the roasting tin.  Place over a medium heat and continue stirring with a wooden spoon.  
• Gradually add in the stock or water and stir until it thickens.  Taste and season then simmer for a couple of minutes.  
• Pour through a sieve into a gravy boat.  Discard the vegetables that were cooked alongside the roast. 
• To make the dressing: Whiz the watercress and rocket in mini processor or chop very finely.  Combine with the other dressing ingredients and season to taste. 
• Serving Suggestions 
• Roast potatoes and roast butternut squash