Serves 8 - 10
75g butter, softened
1 large bunch fresh thyme leaves
salt and pepper
1.3-1.8kg boneless beef rib or sirloin joint
20-25 shallots, peeled
2-4tbsp balsamic vinegar
1tbsp plain flour
300ml hot beef stock
150ml Madeira or port
Preheat oven to 180, gas mark 4.
In a small bowl, mix together the butter, thyme leaves and some seasoning. Place the joint on a chopping board and spread generously with the thyme butter.
Place the joint on a metal rack in a large non stick roasting tin and open-roast for 1h 20 mins - 2 hours depending on how well done youlike your meat. Baste occasionally with any beef juices.
About 30 mins before the end of the cooking time, remove the joint and rack from the tin, add the shallots to the pan with the balsamic vinegar, and gently shake the pan.
Place the joint directly on top of the shallots, and return to the oven. When the beef is ready, remove from the tin with the shallots and transfer to a warmed plate. Cover and set aside to rest.
Spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping base of pan to release sediment.
Add the remaining stock, Madeira or port and any meat juices from the platter. Season, if required, and simmer for 8-10 mins, stirring occasionally, or until reduced to a well flavoured gravy.
Strain gravy before serving the beef, with the shallots on the side, the gravy, plus some roasted vegetables and any stuffing of your choice.
75g butter, softened
1 large bunch fresh thyme leaves
salt and pepper
1.3-1.8kg boneless beef rib or sirloin joint
20-25 shallots, peeled
2-4tbsp balsamic vinegar
1tbsp plain flour
300ml hot beef stock
150ml Madeira or port
Preheat oven to 180, gas mark 4.
In a small bowl, mix together the butter, thyme leaves and some seasoning. Place the joint on a chopping board and spread generously with the thyme butter.
Place the joint on a metal rack in a large non stick roasting tin and open-roast for 1h 20 mins - 2 hours depending on how well done youlike your meat. Baste occasionally with any beef juices.
About 30 mins before the end of the cooking time, remove the joint and rack from the tin, add the shallots to the pan with the balsamic vinegar, and gently shake the pan.
Place the joint directly on top of the shallots, and return to the oven. When the beef is ready, remove from the tin with the shallots and transfer to a warmed plate. Cover and set aside to rest.
Spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping base of pan to release sediment.
Add the remaining stock, Madeira or port and any meat juices from the platter. Season, if required, and simmer for 8-10 mins, stirring occasionally, or until reduced to a well flavoured gravy.
Strain gravy before serving the beef, with the shallots on the side, the gravy, plus some roasted vegetables and any stuffing of your choice.
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