Roast beef is a popular choice when it comes to Sunday lunch or dinner, but it is not always easy to cook. Luckily, Gordon Ramsay has shared his favourite method of making the succulent meat.
Method
First, rub the garlic halves and thyme leaves all over the beef.
Place the joint in a large dish, drizzle over the olive oil, then rub it into the meat all over.
Cover and leave to marinate in the fridge for a day or two before you cook it – you don’t have to marinate the beef in advance, but it does make it super tasty, according to Gordon.
Take the beef out of the fridge about an hour before cooking to let it come up to room temperature.
Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.
Meanwhile, to make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally until really soft and caramelised.
Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps.
Bring to the boil, whisking, then bubble rapidly until the red wine has reduced by half.
Stir in the hot stock, then cook over a medium heat for about eight minutes, stirring occasionally until reduced to a thick gravy.
Carve the beef thinly and pour the gravy into a warm jug.
Serve with Yorkshire puddings and steamed chard.
If you prefer not to marinate the beef before cooking, Gordon advised simply placing the garlic, thyme and oil rubbed joint of beef in a large roasting tray.
Continue to sear and roast as above.