Allow the beef to rest for at least 10 minutes before serving to ensure it retains all its juices
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 6-8 |
| Cuisine | European |
| Special Occasion | Christmas |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 641 |
| Fat | 38.9g |
| Saturates | 17.3g |
| Protein | 66.9g |
| Carbs | 2.8g |
| Sugars | 1.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove 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.
