I think roast beef might be my favourite kind of roast ?
Here’s a closer look at a rather yummy mini roast I made for Matt and I yesterday. Not going to lie, I cheated with that Yorkshire pud (I had some previously gifted ones still stashed in my freezer) and the supermarket had kindly already chopped those beans (and then reduced them!). BUT the beef, cauliflower cheese (recipe in highlights) and sauce are all mine!
I only had a small 800g piece of silverside beef (there’s only 2 of us) so I decided to cook it in my skillet pan. I got it nice and hot then seared the beef all over to seal it and to render some of the fat (which I used to cook the potatoes), for only a few mins. Meanwhile I preheated the oven to gas 4/180C then popped the beef in to cook for 6 mins per 100g for a nice blushing medium – it was covered with a piece of foil until the last 10mins. Once the time was up (48mins) I tested it with my thermometer as I wanted it between 57-62°. Then *most importantly* I gave it a good rest under foil whilst the potatoes finished off in the oven on a much higher temperature!
For the sauce, I just reduced a large glass of red wine, half a beef stock melt and a tbsp of redcurrant jelly until it was reduced by 2/3rds. Then I popped in a sprig of rosemary and the juices from the rested beef. You don’t need much of this, it’s rich and delicious.