Name: Roast beef rolls with red wine gravy
Cook time: 70 min
Total time: 70 min
Ingredients: 1 kilogram piece beef scotch fillet; 2 tablespoon olive oil; 50 gram butter; 1 medium onion (150g), chopped coarsely; 1 medium carrot (120g), chopped coarsely; 1 stalk celery (150g), trimmed, chopped coarsely; 2 clove garlic, sliced thickly; 2 tablespoon coarsely chopped fresh rosemary; 2 bay leaves; 2 teaspoon tomato paste; 2 tablespoon plain (all-purpose) flour; 2 cup (500ml) beef stock; 1/2 cup (125ml) red wine; 1/2 cup (125ml) water; 50 gram butter, extra, softened; 8 long bread rolls (800g), split

Ingredients

1 kilogram piece beef scotch fillet

2 tablespoon olive oil

50 gram butter

1 medium onion (150g), chopped coarsely

1 medium carrot (120g), chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

2 clove garlic, sliced thickly

2 tablespoon coarsely chopped fresh rosemary

2 bay leaves

2 teaspoon tomato paste

2 tablespoon plain (all-purpose) flour

2 cup (500ml) beef stock

1/2 cup (125ml) red wine

1/2 cup (125ml) water

50 gram butter, extra, softened

8 long bread rolls (800g), split

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Brush beef with half the oil; season. Heat remaining oil in large frying pan; cook beef, over high heat until browned all over. Transfer beef to medium shallow baking dish; roast about 45 minutes or until cooked as desired. Cover with foil; stand 20 minutes, then slice beef thinly.

3.Meanwhile, melt butter in same frying pan; cook onion, carrot, celery, garlic, rosemary and bay leaves, stirring, until onion softens. Add paste and flour; cook, stirring, until mixture is browned. Gradually stir in stock, wine and the water; bring to the boil. Reduce heat; simmer, uncovered about 10 minutes or until gravy thickens. Strain gravy into medium heatproof jug.

4.Spread softened butter over roll halves; sandwich with beef slices and gravy.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook