Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Method
Preheat oven to 220°C. Combine the mustard, thyme and oil in a bowl. Season with salt and pepper. Rub the beef with mustard mixture. Place in a roasting pan.
Roast in preheated oven for 1 1/4 hours for medium or until cooked to your liking. Remove from oven. Transfer beef to a heatproof platter and cover with foil. Set aside for 15 minutes to rest. Reserve juices from the roasting pan and set aside.
Meanwhile, to make the onion & red wine gravy, melt the butter in a medium saucepan over medium heat until foaming. Add the onion, garlic and extra thyme and cook, stirring occasionally, for 25 minutes or until onion caramelises. Add the flour and cook, stirring constantly, for 30 seconds or until golden. Gradually pour in the wine, stirring constantly, and bring to the boil. Cook, stirring, for 2-3 minutes or until reduced by half. Add the stock and reserved pan juices and cook for 5 minutes or until gravy thickens slightly. Remove from heat. Strain through a fine sieve into a heatproof jug.
Carve the beef across the grain into thick slices. Divide among serving plates and serve immediately drizzled with onion & red wine gravy.
Notes & tips
You can prepare this recipe to the end of step 1 up to 3 hours ahead. Cover with plastic wrap and store in the fridge. Continue from step 2 up to 1 1/2 hours before serving the main.
