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:
covered percent of daily need
