The Traditional British Sunday Roast
By Juliet from family friend Juliet
400-500g small shallots, peeled
12-16 garlic cloves, unpeeled
Pinch of sugar
2 tablespoon olive oil
500g-1.25kg beef fillet with strings
Sea salt and freshly ground black pepper
3 branches of bay leaves (Thym, Rosemary)
10-15 small potatoes unpeeled
4 red onions
- Preheat the oven to 220°C/425°F/gas mark 7. Toss the shallots and garlic with the sugar and with a bit of the oil in a roasting tin. Cut the tomatoes in half, the carrots and the red onions in big chunks and add them with the potatoes to the tin with half a small glass of water. Start them off in the oven while preparing the beef.
- Rub the remaining oil into the meat. Heat a frying pan until it smokes and sear the meat on all sides to brown it. Season well and insert two branches of bay leaves under the string.
- Scatter the bay leaves of the remaining branch over the vegetables and add the meat in the center of the tin pushing aside the vegetables. Roast for 12 to 15 minutes per 500g of meat. If the vegetables start to overcook, remove and keep them warm.
- Rest the meat on a plate for 20 minutes before carving. And voila!
Exquisite with a left bank Bordeaux such as a Medoc or a St Estephe with a blend of mainly cabernet sauvignon grape. The chewy beef will softer the tannins and let all the red fruity notes make their job