- Simply Better 28 Day Matured Irish Angus Striploin Roast
(at room temperature)
- 2 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
- 2 tsp Simply Better Atlantic Sea Salt & Organic Herbs
- 2 tsp plain flour
- 400ml beef stock
- 2 large onions, peeled and quartered with root left intact
- 2 large carrots, halved lengthways
- 1 garlic bulb, halved (not peeled)
- Small handful of fresh thyme sprigs
- Preheat the oven to 180°C (160°Fan / Gas Mark 4).
- Heat a frying pan or griddle pan over a high heat. Season the striploin roast with the Atlantic Sea Salt and place in the frying pan to seal the meat. This should take about 1-2 minutes per side and the meat should have a nice golden colour. Remove from the pan and set aside.
- Pour the rapeseed oil into a roasting tin and add the onions, carrots, garlic and thyme, tossing to coat. Season to taste, then push to the edges of the tin and sit the beef in the middle of the vegetables. Transfer to the oven and cook to your liking based on the times indicated below.
Rare: 20 mins. Per 500g + 20 mins; Medium: 25 mins. Per 500g + 20 mins; Well Done: 30 mins. Per 500g + 20 mins.
- When the beef is cooked to your liking, remove it from the tin along with the onions and carrots and place on a platter. Cover with tinfoil and leave to rest for 30 minutes before carving.
- Meanwhile, quickly make the gravy. Pour the juices from the roasting tin into a jug, discarding the garlic and thyme, and leave the fat to settle on top, then skim off the fat and discard. Reserve the juices. Stir the flour into the roasting tin, scraping the bottom of the tin with a wooden spoon to remove any residue, then gradually stir in the stock and reserved juices. Place directly on the hob and simmer for 5 minutes while continuously stirring. Pour through a sieve into a gravy boat.
- To serve, carve the rested beef into slices and arrange on warmed plates with the roasted onions, and carrots. Hand around the
Recipe courtesy of Neven Maguire for Dunnes Stores Simply Better