Dinner ideas

Mustard-glazed roast beef with gravy

mustard-glazed roast beef with gravyAustralian Women's Weekly
1H 15M
1H 25M


Mustard-glazed roast beef
Port and onion gravy


1.Preheat oven to 220°C (200°C fan-forced). Place beef in roasting tin. Spread mustard over surface of meat and season with salt and pepper. Drizzle with oil and roast for 45 mins. spoon pan juices over meat and roast for a further 15 mins (for rare) to 30 mins (for medium). Remove from oven, transfer beef to warm platter and wrap loosely in foil. Set aside to rest.
2.To make gravy, melt butter in a saucepan and fry onions, garlic and thyme with a little salt and pepper over medium heat for 20 mins until browned. Add port or red wine, cook for 1 minute, then remove from heat. Place roasting tin with meat juices on stovetop over low heat. Stir in flour with wooden spoon and cook, stirring and scraping bottom of tin, for 30 seconds. Stir in water, bring to boil and then stir in onion and port mixture. Simmer over medium heat for 10 mins, strain through sieve into jug and keep warm until ready to serve.
3.Carve beef and serve with gravy and vegetables of choice.

Not suitable to freeze or microwave.


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