Beautifully tender, melt in your mouth deliciousness isn't difficult! A few simple ingredients and time to rest is all this lean and tender, grass fed hunk of beef needs, to be a Sunday showstopper.
3 Farmdrop products in this recipe
Here's how you do it
Take the beef out of the fridge an hour before roasting so that it comes to room temperature. Preheat your oven to 200°C. Peel and halve the onions and pop them in a roasting tray - they'll caramelise in the meat juices whilst cooking, creating the base for a delicious gravy.
Massage the beef with a glug of oil then sprinkle over a good amount of sea salt and cracked black pepper evenly on all sides. Heat a drizzle of oil in a heavy based frying pan. When the oil is hot, carefully brown the beef on all sides to seal in the juices. Place the browned beef on top of the onions in the roasting tray and pop in the oven.
Reduce the oven temperature to 180°C and cook the beef for around 45 minutes, for medium-rare. If you prefer your meat a little less pink, keep in the oven for a further 10 minutes. Remove the beef from the oven, wrap in foil and leave to rest for at least 20 minutes.
To finish off the onion gravy, place the roasting tray on the hob to heat the juices and caramelised onions. Add the flour and stir to form a thin paste. Cook the paste on a medium heat for 30 seconds then pour a little stock into the tray and whisk vigorously to avoid any lumps. Keep adding stock a little at a time, whisking as you go, until your gravy is silky and smooth.
Slice the rested meat and serve with a generous glug of gravy and all your Sunday roast trimmings.