Name: The best roast beef with all the trimmings
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 1
Cuisine: british
Ingredients: 1kg eye-fillet of beef; 3 garlic cloves, thinly sliced; 36.40 gm olive oil, plus extra to brush; 40.00 ml chopped rosemary; 30 thin slices flat pancetta, rind removed; 500.00 ml roughly chopped onion, carrot, celery; 11.20 gm tomato paste; 20.00 ml plain flour; 250ml shiraz; 1 bay leaf; 500ml beef stock

The best roast beef with all the trimmings

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Prep Time:
50 minutes

Cook Time:
35 minutes

Total Time:
85 minutes

Indulge in a succulent beef roast with rich red wine gravy, ideal for any elegant dinner or cozy family Sunday gathering.

Ingredients:

1kg eye-fillet of beef
3 garlic cloves, thinly sliced
36.40 gm olive oil, plus extra to brush
40.00 ml chopped rosemary
30 thin slices flat pancetta, rind removed
500.00 ml roughly chopped onion, carrot, celery
11.20 gm tomato paste
20.00 ml plain flour
250ml shiraz
1 bay leaf
500ml beef stock

Instructions:

Prepare the fillet by removing any fat and sinew, saving the trimmings. If one end is thin, tuck it under for even cooking. Score the beef, insert garlic slices, then coat with oil, salt, pepper, and rosemary.
On a work surface, layer pancetta slices slightly overlapping to form a square. Put the fillet in the center, fold one side of the pancetta over the top, then roll to enclose the fillet. Tie with kitchen string at 3cm intervals. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes. Unwrap and bring to room temperature before cooking.
Heat your oven to a toasty 200°C.
In a large frypan over high heat, heat 1 tablespoon of oil. Sear the fillet until golden all over. Transfer to a roasting pan and roast in the oven for 12 minutes. Rest the fillet in a warm place, covered, before serving.
Next, place frypan back on the stove over medium heat, adding the remaining oil. Once hot, toss in the reserved trimmings and vegetables, stirring occasionally for 7-8 minutes until the vegetables are slightly golden. Stir in tomato paste and flour, cooking for an additional minute. Pour in the shiraz, allowing it to boil for 2 minutes before adding the bay leaf and stock. Let it return to a boil, then reduce the heat and simmer for 5-6 minutes until the sauce is slightly thickened. Season with salt and pepper, then strain into a jug.
Slice the beef into medium-thick pieces and serve alongside red wine gravy, horseradish cream, and Yorkshire puddings (refer to related recipes).

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