Ingredients:
- Salt and black pepper
- 1tbsp fresh thyme leaves
- 2tsp cornflour, mixed with 3 tsp water to form a paste
- 800ml hot beef stock
- 400ml red wine
- Beef drippings, in the roasting tin
- For the red wine jus:
- Salt and black pepper
- 1tbsp English mustard powder
- 1tsp fresh rosemary leaves
- 1tbsp fresh oregano leaves
- 1tbd tbsp fresh thyme leaves
- A handful of fresh parsley
- 3 garlic cloves, crushed
- 4tbsp olive oil
- 1kg Inishella sirloin or rump of beef
Method:
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and place the beef in a roasting tin, fat-side up.
- Whizz together the remaining ingredients in a food processor (or crush together very thoroughly in a pestle and mortar) until everything is well combined. Spread all over the beef until covered.
- Roast for 25 minutes, then lower the heat to 180°C/160˚C fan/gas mark 4. Roast for 90 minutes longer for medium-rare or until cooked to your liking.
- Transfer the beef to a board, tent loosely with tin foil and allow to rest for 20 minutes before carving and serving.
- While the beef is resting, place the roasting tin with its drippings on top of the hob over two burners set on a high heat. Skim off any excess fat with a spoon.
- Add the wine to the drippings in the tin and bubble for 3-4 minutes until reduced, scraping any sticky bits from the bottom of the tin with a wooden spoon. Add the stock and cook for 4-5 minutes.
- Add the cornflour paste and whisk thoroughly into the sauce.
- Whisk in the thyme and any juices released from the resting beef. Season to taste with salt and pepper. Carve the roast beef and serve with the jus.
