Name: Mustard-glazed roast beef with gravy
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 8
Ingredients: Mustard-glazed roast beef; 2 kilogram piece scotch fillet, rolled and tied (you could ask your butcher to do this); 2 tablespoon dijon mustard; salt and cracked black pepper; 1 tablespoon olive oil; Port and onion gravy; 50 gram unsalted butter; 2 onions, sliced thinly; 1 clove garlic, crushed; 1 tablespoon fresh thyme leaves; 1/3 cup port or red wine; 2 teaspoon plain flour; 2 cup water

Mustard-glazed roast beef with gravy

Serves 8

Prep

10M

Cook

1H 15M

Total

1H 25M

Ingredients

Mustard-glazed roast beef

2 kilogram piece scotch fillet, rolled and tied (you could ask your butcher to do this)

2 tablespoon dijon mustard

salt and cracked black pepper

1 tablespoon olive oil

Port and onion gravy

50 gram unsalted butter

2 onions, sliced thinly

1 clove garlic, crushed

1 tablespoon fresh thyme leaves

1/3 cup port or red wine

2 teaspoon plain flour

2 cup water

Method

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.
Note

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