Rostbiff with French Gravy
Rostbiff is a cut from the centre rump, with the rump cap and fat layer removed. It’s a cut with remarkable flavour, especially when roasted. Rostbiff can be roasted whole in a hot oven, barbecued, or sliced into steaks for a tender, delicious stir-fry. Ironically, we use the French term "rostbiff" — meaning "roast beef" — to describe this very English cut.
Serves: 12
Prep Time: 20 minutes
Cooking Time: 1.5 – 2 hours
Ingredients:
2.8kg piece of rostbiff
3 tablespoons olive oil
1 tablespoon Dijon mustard
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 teaspoons sea salt
1 teaspoon black pepper
½ cup red wine
½ cup beef stock
60g cold butter, cut into small cubes
Preheat the oven to 220°C (conventional) / 200°C (fan-forced).
Take the beef from the fridge 30–60 minutes before cooking to bring it to room temperature. Pat dry with paper towels to remove moisture, which helps promote a good sear and crust.
Rub the beef roast with olive oil and Dijon mustard, then generously season all sides with sea salt and black pepper. Rub the minced garlic and chopped rosemary evenly over the roast.
Heat a large skillet or roasting pan over medium-high heat and add a little olive oil. Once hot, sear the beef roast for 2–3 minutes per side, until evenly browned.
Transfer the roast to a roasting rack in a pan and place it in the preheated oven.
Roast at 220°C for 15–20 minutes to develop a good crust.
Reduce the oven temperature to 160°C and continue roasting for 45–60 minutes. For medium-rare, the internal temperature should reach 50–52°C. Use a meat thermometer to check the temperature in the thickest part of the roast.
Once cooked, remove the roast from the oven and place it on a plate. Cover loosely with aluminium foil and let it rest for 15 minutes.
Meanwhile, make the French gravy by deglazing the pan with the red wine, scraping up any browned bits from the bottom. Simmer for a couple of minutes, then add the beef stock and reduce slightly. Whisk in the cubes of cold butter to form a light French gravy.
Strain the gravy and season with salt and pepper.
Carve the roast and serve with roast potatoes, vegetables, fresh salad, and French gravy.
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Rostbiff with French Gravy
Ingredients
- 2.8kg piece of rostbiff
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ½ cup red wine
- ½ cup beef stock
- 60g cold butter, cut into small cubes
Method
- Preheat the oven to 220°C (conventional) / 200°C (fan-forced).
- Take the beef from the fridge 30–60 minutes before cooking to bring it to room temperature. Pat dry with paper towels to remove moisture, which helps promote a good sear and crust.
- Rub the beef roast with olive oil and Dijon mustard, then generously season all sides with sea salt and black pepper. Rub the minced garlic and chopped rosemary evenly over the roast.
- Heat a large skillet or roasting pan over medium-high heat and add a little olive oil. Once hot, sear the beef roast for 2–3 minutes per side, until evenly browned.
- Transfer the roast to a roasting rack in a pan and place it in the preheated oven.
- Roast at 220°C for 15–20 minutes to develop a good crust.
- Reduce the oven temperature to 160°C and continue roasting for 45–60 minutes. For medium-rare, the internal temperature should reach 50–52°C. Use a meat thermometer to check the temperature in the thickest part of the roast.
- Once cooked, remove the roast from the oven and place it on a plate. Cover loosely with aluminium foil and let it rest for 15 minutes.
- Meanwhile, make the French gravy by deglazing the pan with the red wine, scraping up any browned bits from the bottom. Simmer for a couple of minutes, then add the beef stock and reduce slightly. Whisk in the cubes of cold butter to form a light French gravy.
- Strain the gravy and season with salt and pepper.
- Carve the roast and serve with roast potatoes, vegetables, fresh salad, and French gravy.
