Mad Butcher's Butcher Est. 1971

+09 521 0903

ROASTED BEEF SIRLOIN MARINATED IN RED WINE

INGREDIENTS

- 1.5 kg Sirloin of Beef
- 300 ml Beef Stock
- 1 x Bouquet Garni
- 3 x Carrots cut into chunks
- 1 bulb Garlic
- 2 tbsp Olive Oil
- 1 pinch Pepper
- 1 tbsp Plain Flour
- 500 ml Red Wine
- 1 pinch Salt
- 6 large Potato (roasted)
Serves : 5
Cooking time:

METHOD

  1. First break the garlic bulb into individual cloves, then lightly crush each clove with the flat edge of a knife. Put the beef in a large container with the garlic, carrots, onion and a bouquet garni made with fresh parsley, thyme and a bay leaf all tied together with kitchen string. Pour in the red wine. Cover with cling film and marinate in the fridge for at least 2 hours, or better still, overnight or up to 24 hours.
  2. Preheat the oven to 200°C/gas mark 6.
  3. Lift the beef from the marinade and pat it dry with kitchen paper to remove all the moisture. This will result in a nice bronze colour on the meat. Keep the marinade to use later.
  4. Heat the oil in a large pan set over a very high heat. Add the beef and sear on all sides, then remove from the heat and season well.
  5. Lift the vegetables from the marinade and arrange on the base of a large, deep roasting tin, setting aside the rest of the red wine marinade for later. Add the beef to the roasting tin and place in the oven. Roast the beef at a high temperature for about 15 minutes to get the heat through to the centre of the joint. Reduce the heat to 170°C/gas mark 3 and continue roasting for 12 to 13 minutes per 500g for rare, 17 to 18 minutes per 500g for medium or 22 to 24 minutes per 500g for well done. When the beef is done to your liking, remove the tin from the oven, cover it loosely with foil and allow the beef to rest for about 5 minutes.
  6. Remove the beef from the roasting tin and put the tin on the hob. Add the flour and stir until the mixture becomes dry and lumpy. Stir in the red wine marinade, then slowly add the beef stock, stirring constantly. Strain through a fine sieve into a clean saucepan and cook for 2 to 4 minutes, until thickened.
  7. Carve the beef at the last minute, divide the slices between the plates and spoon over the sauce. Serve with roast potatoes and your choice of vegetables.

Recipe from supervalu.ie

RELATED RECIPES

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Stuffed pork loin chops

Stuffed pork loin chops

Preheat oven to 180 deg C. Heat 1 tablespoon of olive oil in a small pan and gently cook bacon and garlic until tender. Transfer finely chopped bacon rahers and finely chopped onion to a bowl and mix with fresh breadcrumbs, finely chopped sage, salt and pepper, grated...