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Perfect Roast Beef
We find Scotch fillet, fillet and sirloin immensely gratifying cuts to cook in the piece — the meat holds well once cooked, is a happy chameleon to a vast array of sauces and flavourings and, provided you don’t overcook it, tastes superb hot or cold. Here we have used a simple balsamic and horseradish baste but you can keep the meat plain if preferred or spread it with pesto or with 1 tablespoon soy sauce mixed with 2 teaspoons Dijon mustard.
Prep Time
10 mins
plus marinating
Cook Time
20–25 mins
Serves
6
Special Occasions
Gluten Free
Nut Free
Kiwi
$$$
French
Dinner
Kids
Ingredients
ROAST BEEF
1.5 kg scotch fillet, fillet, or sirloin
1 tbsp balsamic vinegar
2 tsp horseradish sauce
salt and freshly ground black pepper
a dash of neutral oil
RED WINE SAUCE
1 tbsp butter
3 large shallots, finely diced
1 tsp fruit jelly such as cranberry or red currant
2 cups red wine
3 cups beef stock
1 tsp sherry, or red wine vinegar
salt and freshly ground black pepper
Method
STEP 1
Tie beef into a neat roll with cooking string.
Combine balsamic vinegar and horseradish and rub all over meat.
Cover and marinate at least 1 hour or up to 48 hours in the fridge.
STEP 2
Season meat with salt and pepper and brown all over in a hot, lightly oiled pan.
Transfer meat to a baking tray, reserving the unwashed pan to make the sauce.
STEP 3
Preheat oven to 220°C and roast beef until cooked to your liking.
(Scotch fillet will take about 40-45 minutes for medium-rare, fillet 25-30 minutes and sirloin about 30-35 minutes. Use a meat thermometer to gauge preferred doneness.)
Remove from oven, cover and rest at least 10 minutes before serving in thick slices with sauce.
To prepare Red Wine Sauce:
STEP 1
Heat butter over low heat in the frypan used to brown the meat.
Add shallots and gently sizzle for 5 minutes or until softened but not browned.
Add fruit jelly, wine and stock and simmer 40-45 minutes, stirring to lift pan brownings, until reduced and slightly thickened.
STEP 2
Add vinegar and season to taste with salt and pepper. If preferred, strain sauce, discarding solids.
Add any juices from the roasted meat into the sauce.
VARIATION
You can use red wine vinegar in place of sherry, and Dijon mustard in place of the horseradish
