Rôti de Boeuf, Sauce au Vin Rouge (Roast Beef with Red Wine Sauce)
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Ingredients
- 900 g topside beef joint
- 250 ml red wine
- 200 ml beef stock
- 3 shallots, finely sliced
- 2 garlic cloves
- 3 fresh thyme sprigs
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 434 kcal
- Protein
- 50.6 g
- Carbohydrate
- 5.8 g
- of which sugars
- 2.3 g
- Fat
- 18.1 g
- of which saturates
- 5.5 g
- Fibre
- 1 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Rub the beef joint with 1 tablespoon of the olive oil and season well, then sear in a hot pan for 2 minutes on each side.
- 3
Place in a roasting tin and roast for 35-40 minutes for medium-rare, or longer to your liking.
- 4
Transfer the beef to a board, cover loosely with foil and rest for 10-15 minutes.
- 5
Meanwhile, heat the remaining olive oil in a pan and cook the shallots and garlic for 5 minutes until softened.
- 6
Pour in the red wine and beef stock with the thyme sprigs and simmer for 10-12 minutes until reduced by half.
- 7
Remove the thyme stalks, carve the beef and serve with the red wine sauce spooned over.
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