Spiced roast beef with red wine gravy

If you have about 1 hour and 35 minutes to spend in the kitchen, Spiced roast beef with red wine gravy might be an outstanding gluten free, dairy free, and ketogenic recipe to try. One portion of this dish contains about 45g of protein, 56g of fat, and a total of 816 calories. For $3.62 per serving, you get a main course that serves 6. 35 people have made this recipe and would make it again. A mixture of peppercorn, red onions, cornflour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BBC Good Food. With a spoonacular score of 72%, this dish is solid. If you like this recipe, take a look at these similar recipes: Beef Roast with Red-Wine Gravy, Rib Roast with Red-Wine Gravy, and Beef Roast with Tomato-Wine Gravy.

Servings: 6

Preparation duration: 35 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 tbsp mixed peppercorn

2 tbsp mustard seed, yellow or black, or 1 tbsp of each

2 tsp fennel seed

1½ kg fillet of beef

2 tbsp olive oil

1 tbsp wholegrain or English mustard (check the brand is gluten-free)

3 red onions, skins left on, thickly sliced into rounds

3 thyme leaves, to serve (optional)

1½-2 tbsp cornflour

2 gluten- and wheat-free beef stock cubes (check the label)

3-4 tbsp redcurrant jelly

400ml red wine

Equipment:

rolling pin

sauce pan

mortar and pestle

oven

frying pan

aluminum foil

sieve

Cooking instruction summary:

Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill. Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef. Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.

 

Step by step:


1. Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar.

2. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.

3. Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.

4. Heat oven to 200C/180C fan/gas

5. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.

6. Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes.

7. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.


Nutrition Information:

Quickview
816k Calories
44g Protein
55g Total Fat
19g Carbs
19% Health Score
Limit These
Calories
816k
41%

Fat
55g
86%

  Saturated Fat
19g
125%

Carbohydrates
19g
6%

  Sugar
7g
9%

Cholesterol
177mg
59%

Sodium
525mg
23%

Alcohol
7g
39%

Get Enough Of These
Protein
44g
90%

Vitamin B12
5µg
89%

Zinc
10mg
72%

Selenium
43µg
63%

Vitamin B3
11mg
55%

Vitamin B6
0.94mg
47%

Phosphorus
460mg
46%

Manganese
0.73mg
37%

Iron
6mg
34%

Potassium
930mg
27%

Vitamin B2
0.43mg
25%

Magnesium
75mg
19%

Vitamin B5
1mg
14%

Copper
0.26mg
13%

Vitamin K
13µg
13%

Vitamin E
1mg
12%

Vitamin B1
0.17mg
12%

Fiber
2g
10%

Calcium
97mg
10%

Folate
34µg
9%

Vitamin C
6mg
7%

Vitamin D
0.25µg
2%

covered percent of daily need
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