Rosemary Roast Beef and Red Wine Jus
with Bacon Roast Potatoes, Cheesy Creamed Cavolo and Honeyed Carrots
- Sulphites
- Celery
- Milk
- Mustard
- Egg
Our Rosemary Roast Beef and Red Wine Jus is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
400 grams
British Beef Roasting Joint
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
3 unit(s)
Garlic Clove
1 bunch(es)
Rosemary
3 unit(s)
Carrot
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
90 grams
British Smoked Bacon Lardons
100 grams
Chopped Cavolo Nero
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Jus
1 tbsp
Honey
50 milliliter(s)
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 ½ 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). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Transfer the beef to a baking tray. Drizzle with olive oil and season generously with salt and pepper. Sprinkle over the rosemary and half the garlic, rubbing it over the meat.
Roast on the middle shelf of your oven for 20-25/30-35 mins (400g/600g) for medium. 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 (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. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
When the potatoes have 10 mins remaining, add the lardons to the tray. Roast for the remaining time until golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
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 5 mins before slicing.
While the beef rests, heat a drizzle of oil in a large frying pan on medium-high heat. TIP: Discard any tough stalks from the cavolo nero.
Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. Remove the lid, then add the remaining garlic and stir-fry for 1 min.
Stir through the creme fraiche, mustard, cheese and water for the sauce (see pantry for amount). Cook until warmed through, 1-2 mins. Season with salt and pepper.
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 cavolo nero and roast potatoes alongside.
Finish by spooning over the red wine jus.
