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Roast beef marinated in red wine
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Prep Time:
275 minutes
Cook Time:
75 minutes
Total Time:
350 minutes
Elevate your Sunday with a comforting classic roast dinner.
Ingredients:
  • 2kg beef scotch (rib-eye) fillet
  • 1/2 tsp ground black pepper
  • 495.00 gm red wine (such as shiraz)
  • 23.40 gm mustard
  • 3 bay leaves
  • 20.00 gm butter
  • 3 red onions, peeled, thickly sliced
  • horseradish sauce, to serve
Instructions:
  • Prepare the beef by trimming excess fat and sinew, then tie evenly with cooking string to maintain its shape. Season the beef generously with pepper.
  • In a deep ceramic dish, mix wine, mustard, garlic, and bay leaves. Add beef and ensure it is coated in the marinade. Refrigerate for 4 hours, or overnight if possible, remembering to turn the beef occasionally.
  • Preheat your oven to 200°C. Take the beef out of the marinade and gently pat it dry with paper towels. In a non-stick frying pan over high heat, melt butter with 1 tablespoon of oil. Add the beef and sear on all sides for about 5 minutes until nicely browned. Then, remove it from the pan and set it aside.
  • In a bowl, mix the last tablespoon of oil with salt and pepper. Add onions and toss to coat. Arrange onions in the center of a lightly greased roasting pan. Place beef on top of onions and roast for desired doneness: 55 minutes for medium rare, 1 hour for medium, and 1 hour 15 minutes for well done.
  • Take the dish out of the oven and delicately cover it with foil to keep it warm. Let it rest for 15 minutes, then carefully remove the string and slice it. Serve the flavorful dish with a side of onions and horseradish for a delicious meal.

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