Ingredients (10 servings)
Amount | Measure | Name |
650 | ml | |
1.75 | kg | Striploin of beef trimmed of excess fat and rolled |
20 | g | |
50 | ml | Sunflower oil |
20 | ml | |
150 | ml | Wine, red cooking |
5 | g | Rosemary |
Preparation
Advanced Preparation.
Warm the serving plates. Pre heat an oven to 230ºC- 230ºC (450ºF-450ºF) gas 8-9. Make up the 650ml of bouillon as per manufacturers instructions. –
Method
1. Brush the beef with the peppercorn puree to season and flavour, place onto a suitable roasting tray on a bed of root vegetables or bones with oil.
2. Place the beef into the oven and roast as required allowing approximately 30 minutes to the kilogram, baste frequently and reduce the heat gradually when necessary. Brush with the Colman’s mustard and place back into the oven for the last 15 minutes to glaze and flavour the joint.
3. Remove beef from roasting tray, allow to rest and pour off excess fat. Deglaze over a medium heat with the red wine, add the stock and rosemary, bring to the boil and simmer until required consistency is achieved.
4. Thicken as required the gravy with a little diluted corn flour (alternatively arrowroot). Strain and keep hot
5. Serve as required.
Service Hint
The beef can be served in carver or gastronome style as appropriate and serve with Yorkshire puddings and steamed vegetables.
Handy Hint
Beef is normally cooked underdone and a little blood should show in the juice. The beef can be seasoned with any of the KNORR Pureed Herbs and Spices range.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
