Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
- Prep time 20 minutes
- Total time 1 hour & 45 minutes
- Portion size 8 servings
Ingredients
Method
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.
Nutritional facts Per serving: about
- Sodium 431 mg
- Protein 28 g
- Calories 238
- Total fat 11 g
- Potassium 292 mg
- Cholesterol 65 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
%RDI
- Iron 24
- Folate 5
- Calcium 2
- Vitamin A 2
- Vitamin C 5
