Roast beef dinner

Ingredients

700g of beef (not too sure what this cut is called, but the packaging said that it came with its own roasting tray, so I assume its roast-suitable!)

2 tsp of sage

2 tsp rosemary

2 tbsp soya sauce

For the sauce,

1 glass red wine

1 red onion, chopped

2 dollops of butter

1 tsp English mustard

Method

1) Marinate the beef. 

2) Preheat oven to 250 deg C. Drain the marinate and pat dry the roasting joint with some kitchen towels. Pop it onto the tray and into the oven once it has reached the desired temperature. Roast for 10 minutes using convection+grill function.

3) After 10 minutes, turn down the heat to 200 deg C and turn off the grill function. Roast for another 30 minutes.

4) Once ready, take it out of the oven and cover with foil to keep warm. Let it rest for a total of 30 to 40 minutes.

5) Prepare the sauce. Saute the onions in butter until caramelised. 

6) Pour in the wine and reduce till syrupy consistency. Pour in any resting juices from the beef joint, and the tsp of mustard. Adjust seasoning of the sauce, with salt and pepper if required. Finish off the sauce with another dollop of butter for a shiny finish.

7) Carve the beef and drizzle over the sauce to serve.