2 tsp extra virgin olive oil
1 tbsp finely chopped rosemary
2 cloves garlic, finely chopped
Finely grated zest of 1 lemon
Freshly ground black pepper, to season
1.5 kg beef blade roast or topside or uncorned silverside trimmed of excess fat
185 ml (¾ cup) salt-reduced beef stock or gluten-free stock
60 ml (¼ cup) pan juices (top up with extra stock, if necessary)
1 tbsp salt-reduced gravy powder or gluten-free gravy powder
125 ml (½ cup) salt-reduced beef stock or gluten-free stock
1 tsp Dijon mustard or gluten free mustard
Freshly ground black pepper, to serve
- Preheat oven to 140°C (fan-forced). Put a wire rack in a small roasting pan (the pan should be just large enough to hold meat).
- Put oil, rosemary, garlic and lemon zest in a small bowl. Season with pepper and stir to combine. Rub rosemary mixture all over beef. Put beef on the rack. Pour beef stock into base of pan.
- Roast beef for 20-25 minutes per 500g for rare, 25-30 minutes per 500g for medium or 30-35 minutes per 500g for well done. Transfer beef to a large plate or carving tray. Cover loosely with foil and set aside for 10 minutes to rest.
- Meanwhile, to make gravy, put pan juices and gravy powder in a medium saucepan (you can also use the juices from the resting beef, if you like). Whisk to combine. Whisk in beef stock. Put pan over a medium heat and bring to a simmer. Cook, uncovered, for 2 minutes or until mixture thickens slightly. Remove pan from heat. Whisk in mustard, then sprinkle with pepper. Pour gravy through a small sieve into a serving jug.
Carve beef across grain. Serve with gravy and roast vegetables