Roast beef with red wine glaze
Prep time:(plus extra time for marinating)
Total time:(plus 20 mins standing time)
Skill level: Bit of effort
Costs: Splashing out
This tender marinated roast beef bursts with flavour and is great with a creamy mash and green vegetables
- 1kg (2lb 4oz) top rump
- 1 garlic clove, crushed
- 3 sprigs fresh thyme
- 6 black peppercorns
- 250ml (9fl oz) red wine
- 4tbsp redcurrant jelly
The longer you leave the beef in the marinade, the more intense the flavour will become. This process also starts to tenderise the meat.
- Place the beef in a large bowl and add the garlic, thyme sprigs, peppercorns and red wine. Leave to marinate for at least an hour. Drain and reserve the marinade.
- Place the marinated beef in a roasting pan, drizzle over a little marinade and roast in a preheated oven at 200°C, 400°F or gas 6 for 50 mins to 1 hr.
- Meanwhile, bring the rest of the marinade to the boil, add the jelly and simmer until thickened. Pour over the meat about 10 mins before it's cooked.
- Remove the roast beef from the oven and leave to rest for 20 mins before carving. Then spoon some of the marinade on to the meat and serve.
Food and wine matching by Sylvain Removille, wine ambassador for Gallo Family Vineyards.
Nutritional information per portion
- Calories 392(kcal)
- Fat 10.0g
- Saturates 4.0g
- Sugars 9.0g
- Salt 0.4g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.