A great beef dish for informal dining. Beef rump roast or topside coated in a home made tarragon and chilli butter roasted with shallots and served with a white wine gravy.
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
To prepare the butter; in a small bowl mix all the ingredients together. Place the beef on a chopping board, score the surface of the joint with a sharp knife, pat dry with absorbent kitchen paper, season and rub the flavoured butter all over the joint.
Place the beef on a chopping board, score the surface of the joint with a sharp knife, pat dry with absorbent kitchen paper, season and rub the flavoured butter all over the joint.
Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time.
1 hour before the end of the cooking time, remove the roast from the oven, put the beef on a plate and remove the rack from the tin. Add the shallots in the base of the tin and position the beef on top and return to the oven for the remainder of the cooking time.
When the beef is cooked transfer to a large plate with the vegetables and loosely cover with foil.
To prepare the gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of meat juices. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
Serve the beef with the gravy, vegetables and roast potatoes.
Rare 20 minutes per 450g/1lb plus 20 minutes
Medium 25 minutes per 450g/1lb plus 25 minutes
Well done 30 minutes per 450g/1lb plus 30 minutes
- Serves: 8
- Preparation Time: 30 minutes
- Cooking Time: for 3lb, 1 hour 15 minutes
1.3kg/3lb lean rump roast or topside joint
Salt and freshly milled black pepper
2 x 400g packs shallots, peeled and left whole
For the Tarragon and Chilli Butter:
50g/2oz unsalted butter, softened
30-45ml/2-3tbsp freshly chopped tarragon
5ml/1tsp dried chilli flakes
For the White Wine Gravy:
25g/1oz plain flour
450ml/¾pint good, hot beef stock or water
150ml/¼pint white wine