Allow the beef to rest for at least 10 minutes before serving to ensure it retains all its juices
|Prep time||15 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Remove the beef from the fridge and bring it to room temperature.
Combine the spices in a small bowl and set aside.
Preheat the oven to 220°C, gas mark 7.
Place the meat on a large plate and coat with the olive oil and spice mix, ensuring all sides are well covered. Place the beef on a wire rack set in a large roasting dish and pour the beef stock into the base of the dish. Roast for approx. 35-40 minutes for medium-rare.
Meanwhile, melt the butter in a small pan placed over a medium heat. Grate in the garlic and allow the butter to brown slightly then remove from the heat.
Remove the beef from the oven and place on a chopping board. Cover loosely with foil and allow to rest.
Drain the stock into the butter mixture.
Whisk the corn flour and water together and whisk into the butter-stock mixture.
Place the pan over a medium heat and cook, whisking continuously, until slightly thickened. Remove from the heat and pour into a serving jug.
Carve the roast beef and serve along with the brown butter sauce.