Roast Beef with Tarragon and Chilli Butter
A great beef dish for informal dining. Beef rump roast or topside coated in a home made tarragon and chilli butter roasted with shallots and served with a white wine gravy.
prep time
30 mins
cook time
1 hour 15 minutes
serves
8 people
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
Ingredients
- 1.3kg lean rump roast or topside joint
- 2 x 400g packs shallots, peeled and left whole
For the Tarragon and Chilli Butter:
- 50g unsalted butter, softened
- 2-3 tablespoons freshly chopped tarragon
- 1 teaspoon dried chilli flakes
For the White Wine Gravy:
- 25g plain flour
- 450ml good, hot beef stock or water
- 150ml white wine
Method
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- To prepare the butter; in a small bowl mix all the ingredients together. Place the beef on a chopping board, score the surface of the joint with a sharp knife, pat dry with absorbent kitchen paper, season and rub the flavoured butter all over the joint.
- Place the beef on a chopping board, score the surface of the joint with a sharp knife, pat dry with absorbent kitchen paper, season and rub the flavoured butter all over the joint.
- Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time.
- 1 hour before the end of the cooking time, remove the roast from the oven, put the beef on a plate and remove the rack from the tin. Add the shallots in the base of the tin and position the beef on top and return to the oven for the remainder of the cooking time.
- When the beef is cooked transfer to a large plate with the vegetables and loosely cover with foil.
- To prepare the gravy; spoon off any excess oil from the tin, leaving about 2 tablespoons of meat juices. 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 the base of the pan to release any sediment.
- Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
- Serve the beef with the gravy, vegetables and roast potatoes.
