Easter Rosemary Roast Beef and Red Wine Jus
with Herby Roast Potatoes, Mustard Creamed Spinach and Honeyed Carrots
This Easter Rosemary Roast Beef and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
400
British Beef Roasting Joint
450
Potatoes
1
Mixed Herbs
3
Garlic Clove**
2
Dried Rosemary
3
Carrot
30
Red Wine Jus Paste
(Contains: Sulphites, Celery)
100
Baby Spinach
75
Creme Fraiche
(Contains: Milk)
17
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
1
Plain Flour
300
Water for the Jus
1
Honey
50
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the beef from your fridge to bring it to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 4cm chunks, then boil for 7-8 mins or until the edges are soft. When ready, drain in a colander and sprinkle on the flour (see pantry for amount) and mixed herbs.
Shake to fluff them up, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
In the meantime, peel and grate the garlic (or use a garlic press).
Transfer the beef to a baking tray. Drizzle with olive oil and season generously with salt and pepper. Sprinkle over the dried rosemary and half the garlic, rubbing it over the meat.
Roast on the middle shelf of your oven for 25-30 / 35-40 mins (400g/600g) for medium-rare. Add an extra 5 mins if you like your beef more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
While everything roasts, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
When the beef has 20 mins left, pop the carrots onto the same baking tray. Drizzle with oil, season with salt and pepper, then spread out in a single layer.
Roast for the remaining time until tender, 20-25 mins. Turn halfway through.
Pour the water for the jus (see pantry for amount) into the (now empty) potato saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins.
When the carrots have 5 mins left, drizzle them with the honey (see pantry for amount) and return to the oven.
Once the beef is cooked, rest it, wrapped loosely in foil, for at least 10 mins before slicing.
While the beef rests, heat a drizzle of oil in a large frying pan on medium-high heat.
Add the remaining garlic and fry for 1 min.
Stir through the creme fraiche, mustard and water for the sauce (see pantry for amount). Cook until warmed through, 1-2 mins. Season with salt and pepper.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
When everything's ready, reheat the red wine jus. Slice your beef and share between your plates.
Serve with your honey glazed carrots, creamed mustard spinach and roast potatoes alongside.
Finish by spooning over the red wine jus.
Enjoy!
