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.
Wine match: A classic dish like this requires fresh and fruity flavours. A wine like Turning Leaf Cabernet Sauvignon with a hint of green pepper goes really well with the green veg - and the wine's texture works well with the meaty juices of the beef.
Food and wine matching by Sylvain Removille, wine ambassador for Gallo Family Vineyards.
Nutritional information per portion
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.