Easter Rosemary Roast Beef and Red Wine Jus

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.