Name: Roast beef rolls with red wine gravy
Cook time: 70 min
Total time: 70 min
Ingredients: 1 kilogram piece beef scotch fillet; 2 tablespoon olive oil; 50 gram butter; 1 medium onion (150g), chopped coarsely; 1 medium carrot (120g), chopped coarsely; 1 stalk celery (150g), trimmed, chopped coarsely; 2 clove garlic, sliced thickly; 2 tablespoon coarsely chopped fresh rosemary; 2 bay leaves; 2 teaspoon tomato paste; 2 tablespoon plain (all-purpose) flour; 2 cup (500ml) beef stock; 1/2 cup (125ml) red wine; 1/2 cup (125ml) water; 50 gram butter, extra, softened; 8 long bread rolls (800g), split

Ingredients

1 kilogram piece beef scotch fillet

2 tablespoon olive oil

50 gram butter

1 medium onion (150g), chopped coarsely

1 medium carrot (120g), chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

2 clove garlic, sliced thickly

2 tablespoon coarsely chopped fresh rosemary

2 bay leaves

2 teaspoon tomato paste

2 tablespoon plain (all-purpose) flour

2 cup (500ml) beef stock

1/2 cup (125ml) red wine

1/2 cup (125ml) water

50 gram butter, extra, softened

8 long bread rolls (800g), split

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Brush beef with half the oil; season. Heat remaining oil in large frying pan; cook beef, over high heat until browned all over. Transfer beef to medium shallow baking dish; roast about 45 minutes or until cooked as desired. Cover with foil; stand 20 minutes, then slice beef thinly.

3.Meanwhile, melt butter in same frying pan; cook onion, carrot, celery, garlic, rosemary and bay leaves, stirring, until onion softens. Add paste and flour; cook, stirring, until mixture is browned. Gradually stir in stock, wine and the water; bring to the boil. Reduce heat; simmer, uncovered about 10 minutes or until gravy thickens. Strain gravy into medium heatproof jug.

4.Spread softened butter over roll halves; sandwich with beef slices and gravy.

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Ingredients

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