John Myers
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Roast Beef with Caramelised Onion Gravy
The perfect roast beef with caramelised onion gravy recipe with a picture and simple step-by-step instructions.
Roast beef
- 1 tsp Black peppercorns
- 1 tsp Mustard powder
- 1 tsp Dried thyme
- 1 tsp Celery salt
- 1 tsp Olive oil
- 2 Kg Roast beef
Caramelised Onion Gravy
- 500 ml Beef broth
- 3 tsp Caramelized onion chutney
Mashy peas
- 500 g Frozen peas
- 1 cups Cream
- 1 pinch Salt
- 1 hand Mint
Caramelised carrots
- 200 g Baby carrots
- 1 tbsp Butter
- 1 tbsp Sugar
- Grated ginger
Roast beef
- First grind the pepper in a small mortar, then add the remaining spices and mix well. Add the olive oil and stir until it forms a mass. Marinate the meat all around with the mixture and let it steep for several hours.
- Sear the meat on all sides (above and below 3 minutes each, the sides 1 minute each). Then place the meat in a roaster and let it cook for about 30-35 minutes at 200 degrees in the oven (top / bottom heat). Take out of the oven at a core temperature of 58 degrees.
Caramelised Onion Gravy
- Use the juices from the pan; reheat. Add the flour and stir well. Deglaze with the stock / stock. Stir in the remaining ingredients. Simmer for 1 minute so that the sauce has a creamy consistency.
Mashy peas
- Put the peas in a saucepan with water, fill up with water until all the peas are covered. Bring to the boil briefly, then drain. Pour again into the pot, add the cream and puree. Season to taste with salt, nutmeg and chopped mint.
Caramelised carrots
- Blanch the carrots, deglaze. Fry in butter, add grated ginger, wait until the carrots are lightly brown. Caramelize with 2-3 teaspoons of sugar in the pan.
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