Roast beef with port gravy and Yorkshire puddings
Prep:
10 mins
Cook:
150 mins
Serve a seasonal stunning roast beef dinner with Yorkshire puddings, not to be forgotten.
3 garlic cloves, finely chopped
2 tbsp thyme leaves
2 tbsp olive oil
1½ -2kg piece rolled sirloin of beef
For the gravy
1 garlic clove
1 bay leaf
Few thyme sprigs
75ml port
350ml red wine
200ml beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)
Yorkshire puddings, to serve
Use a large enough container for the marinade and the beef.
Mix the garlic, thyme and olive oil with some black pepper.
Rub over the beef and leave for at least 1 hour or more.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Season the beef with salt and place in a roasting tin.
Roast in the oven for 30 minutes, then turn the heat down to 180°C / 350°F / Gas mark 4 (see notes on cooking times below)
When the beef is cooked, take it out of the roasting tin, cover it loosely with foil and allow it to rest somewhere warm, for 30 minutes.
Pour off and reserve any roasting juices.
To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme.
Add the port if using (or stock) and scrape with a wooden spoon to loosen any singed meat in the tin and bubble until almost completely reduced.
Pour in the red wine (or more stock if you are not using wine) and reduce by three-quarters.
Bring to the boil and season to taste.
Pour the reserved resting juices back into the tin.
Last, pour the gravy through a sieve into a warm jug and serve with the carved roast beef.
Serves
6
Preparation Time
10 minutes
Cooking Time
150 minutes
Main ingredients
Alcohol, Beef, Oil, Spice, Stock/Broth
Recipe Type
Entertaining
Level of Difficulty
Easy
Cook for 10-15 minutes per 450g depending on how you like your meat.
If you like it rare, 10 minutes per 450g and 15 minutes will give you well done meat.
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