Christmas Herb & Peppercorn Roast Scotch Beef with Redcurrant Red Wine Gravy

Your centrepiece roast on Christmas Day deserves the best quality Scotch Beef that is on offer - follow this recipe, and you will be talked about for your hosting skills for years to come!

Nutrition

Energy 505kcal
Fat 27g
Sat Fat 10g
Fibre 0.5g
Protein 57g
Salt 1.5g

Ingredients

Cooking Method

Method:

1
Remove the beef joint from the fridge 45 minutes before cooking and pat dry with kitchen paper.
2
Preheat the oven to 200°C (180°C fan) / gas mark 7. In a small bowl, combine the crushed peppercorns, rosemary, thyme and sea salt flakes. Drizzle the beef with 1 tbsp olive oil and sear in a hot frying pan for a few minutes on each side until browned all over. Transfer to a board.
3
Brush the mustard all over the beef, then press the peppercorn and herb mixture onto the surface of the beef until evenly coated.
4
Place the red onion wedges, garlic cloves, and rosemary and thyme sprigs in a roasting tin. Drizzle with the remaining 1 tbsp olive oil and place the beef on top of the onions. Roast for: 45-50mins for rare; 50-55mins for medium-rare; 55-60mins for medium
5
For the most accurate results, use a meat thermometer and aim for the below before resting your meat: 50-52 degrees C for rare; 55-58 degrees C for medium-rare; 60-63 degrees C for medium
6
Once roasted, transfer the joint to a board, loosely cover with foil and rest for 30 minutes.
7
While the beef is resting, prepare the gravy. Spoon off any excess fat from the roasting tin, leaving the browned juices and vegetables behind. Place the tin over a medium heat (if hob-safe) or transfer the contents to a saucepan. Stir in the flour and cook for 1 minute. Gradually pour in the red wine, scraping up all the caramelised bits from the bottom of the pan. Simmer for a few minutes, allowing the wine to reduce slightly.
8
Add the beef stock and simmer for 15 minutes. Strain the gravy into a clean saucepan, then stir in the redcurrant jelly. Continue to simmer until glossy and thick enough to coat the back of a spoon, stirring occasionally. Taste and adjust the seasoning as needed. Remove from the heat and whisk in a small knob of cold butter. This gives the gravy a beautiful sheen and helps soften the wine's acidity.
9
Carve the beef into thin slices and serve with the redcurrant and red wine gravy and any sides of your choice.

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