Method
- Remove your joint fromthe packaging, pat dry & bring to room temperature.
- Preheat your oven to 210°C for fan assisted or 230°C for ovenswithout a fan (gas 8).
- Choose a large, heavy-based roasting tray, ideally with deepsides and handles for easy movement.
- Season the meat with good quality sea salt just prior tocooking.
- Make a trivet by roughly chopping equal amounts of onion,carrot and celery (or our preferred choice of celeriac, the root ofthe celery) plus a bay leaf, sprig of thyme and a few blackpeppercorns.
- Place the beeffat side up onto the trivet which should line the base of thetray.
- Place in the centre of the oven and roast for 20 minutes, thenreduce the temperature to 160°C or 180°C without a fan(gas 4).Continue roasting for 12-15 minutes per 500g reaching a coretemperature of 52°C before resting for a medium rare joint.
- Remove from the oven, put onto a clean tray and keep warm bycovering with a sheet of foil. Rest for a minimum of 20 minutesbefore carving, leaving the roasted vegetables in the tray for thegravy.
- For the gravy, make up 500ml of beef stock, then deglazeroasting tray with this stock stirring in all the caramelisedjuices from the tray. Next, pass through a fine sieve pushing allthe juices from the vegetables into a clean saucepan. Bring to asimmer and thicken if required by whisking in a teaspoon ofcornflour mixed with a little cold water and reduce till you reacha rich, glossy gravy.
