Roast beef with red wine & banana shallots
Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy
Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add the flour and...
- Yield: 6 with leftover meat
- Cooking time: 1 Hour 20 Min
- Publisher: Bbcgoodfood.com
- 2kg topside of beef Beef bee-fThe classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a… (buy one with a layer of natural fat on the top)
- 1 tbsp vegetable oil or sunflower oil
- 1 tbsp English mustard powder
- 1 tsp Maldon sea salt
- 2 large carrots Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , halved lengthways
- 12 banana shallots, peeled and halved lengthways
- 2 bay leaves
- 2 tbsp plain flour
- 300ml full-bodied red wine ( I used a shiraz blend)
- 500ml fresh beef stock
- 2 tsp redcurrant jelly
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