Here is your main course for Christmas dinner
Preparation time: 15 minutes
Total Time: 2 hours 10 minutes
Proportion: 6-8 people
Course: Appetizer
Nutrition Guideline
Calories: 281kcal
Fat: 18.5 g
Carbs: 3.4g
Protein: 23.8g
Ingredients:
∆ 1 head of garlic 🧄
∆ 5 thyme sprigs
∆ 1.8kg beef sirloin 🥩
∆ 3-4 tbsp olive oil 🫒
∆ 4 onions 🧅
∆ 150g flour
∆ 500ml red wine 🍷
∆ 1.5 litres hot beef stock
Instructions:
1. Apply the halves of garlic and leaves of thyme all over the beef. In a large dish put the joint and drizzle over the olive oil and rub it all over the beef.
2. Cover your beef and leave for 1-2 days in the fridge before you cook it to marinate in. Take your beef from the fridge for about one hour before coking. Heat the oven to 170˚C beforehand. Also preheat a frying pan until it becomes very hot. Then grill the beef over high heat till all ends of the beef are colourless.
3. Place the beef with garlic and the thyme in a big, hob-proof roasting tray and roast for 45 minutes for medium-rare meat. If you want medium meat roast for 55 minutes or if you want well-done meat roast for 65 minutes.
4. Move the beef to a hot tray and cover it tightly with foil. Leave it to rest for about 20 minutes before serving.
5. In the meantime, put the roasting tray on the hob over low heat to make the gravy. Add onions to the juices in the tray and gently cook for 20 minutes. Simmer until it is smooth and caramelised.
6. Simmer in the flour till mixed, after this whisk in the red wine to make sure there are no lumps. Continue boiling and whisking till the red wine has halved.
7. Boil in the warm stock and then cook for 8 minutes over medium heat until it is reduced to a thick gravy.
8. Thinly cut the beef and pour the gravy into a warm jar. Now you are ready to serve.
Bon Appetit! ☺️