Rosemary Roasted Beef and Gravy
with Roast Potatoes, Cheesy Leeks and Garlicky Beans
We love good Rosemary Roasted Beef and Gravy and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700
Potatoes
2
Leek
150
Green Beans
½
Rosemary
1
Garlic Clove
450
British Beef Roasting Joint
30
Unsalted Butter
(Contains Milk)
30
Mature Cheddar Cheese
(Contains Milk)
150
Soured Cream
(Contains Milk)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
28
Red Wine Stock Paste
(Contains Sulphites)
20
Onion Marmalade
Not included in your delivery
400
Water
3
Plain Flour
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp of salt. Preheat your oven to 200°C. Pour a large glug of oil into a large roasting tray. Pop it onto the top shelf of your oven to warm up. Peel the potatoes, chop them into 3cm chunks. Carefully add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife. Trim the root and the dark green leafy part from the leeks. Halve lengthways then thinly slice. Trim the green beans. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour and season with salt. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through. TIP: If the potatoes are cooked before everything else is ready, move the potatoes to the bottom shelf to keep warm.
Meanwhile, pop the beef on a roasting tray. Drizzle with oil, using your hands to coat it. Sprinkle over the rosemary and use your hands to evenly distribute it. Season with salt and pepper. Roast the beef on the middle shelf of your oven for 30-35/35-40/40-45 mins (depending on size) for medium rare. Add an extra 5 mins if you like your beef more cooked. IMPORTANT: Wash your hands after handling raw meat. Once cooked, transfer the beef to a carving board and rest wrapped loosely in foil for at least 10 mins before slicing.
Heat half the butter and a drizzle of oil in a frying pan on medium heat. Once the butter has melted, add the leek and season with salt and pepper. Fry until completely softened, 8-10 mins. Stir occasionally. Meanwhile, grate the cheddar cheese. Once the leeks are soft, stir in the soured cream and cheese. Stir until the cheese has melted, then taste and add salt and pepper if you feel it needs it. Transfer to a shallow ovenproof dish, sprinkle over the breadcrumbs and drizzle with oil. Bake in your oven on the middle shelf until the crumbs are brown, 10-15 mins (once the beef has been removed).
Meanwhile, put a medium sized saucepan on medium heat and add the remaining butter. Allow the butter to melt, then stir in the remaining flour to create a smooth paste. You've made a roux! Cook, stirring until the roux is a brown colour, 2-3 mins, then gradually stir in the water (see ingredients for amount), red wine stock pot and onion marmalade. Bring to the boil, carefully stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Add a splash of water if necessary.
Wash out your frying pan, then pop on medium high heat with a drizzle of oil. Once hot, add the beans and season with salt and pepper. Stir fry until charred and starting to soften, 2-3 mins. Add a splash of water and cook until tender, 1-2 mins. Stir in the garlic and cook for 1 minute more, remove from the heat. Once everything is ready (reheat the gravy if you need to), thinly slice the beef and arrange on plates. Serve the veggies and potatoes alongside. Add any beef resting juices or some water to the gravy to loosen it up if necessary, spoon over and enjoy!
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