SPICED ROAST BEEF WITH RED WINE GRAVY
Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h35m
Yield Serves 6 with leftovers
Number Of Ingredients 13
Steps:
- Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
- Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
- Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.
Nutrition Facts : Calories 544 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
BEEF WITH SPICY COCOA GRAVY
Steps:
- In a large bowl, combine ingredients through cinnamon. Add beef, toss to coat. Remove beef from bowl. Add flour to the cocoa mixture and stir with a whisk. Return beef to bowl; toss to coat. Heat EVOO in a Dutch oven over medium high heat. Add beef mixture to pan; sauté 5 minutes - turning to brown on all sides. Remove beef from pan. Add onion and sauté for 5 minutes or until tender. Add ½ cup beef broth and tomatoes; cook for 3 minutes. Stir in beef broth, salt, pepper, and return beef to the pan. Cover and reduce heat; simmer 1 hour and 10 minutes or until beef is tender. Stirring occasionally. Serve with pasta or rice.
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