Onion, carrot, celery and other aromatic vegetables
Water (or fond de veau)
Soup stock granules (or bouillon cube)
Salt and pepper
a small amount
Take the meat out of the refrigerator 2 to 3 hours before you plant to cook it to make it come to room temperature.
Rub the garlic and pepper into the beef well. Rub salt into the meat just before you cook it.
Heat some oil in a frying pan and brown the surface of the meat evenly. Do this quickly over high temperature to seal in the juices.
Line a baking sheet with aluminium foil, put on some thinly sliced aromatic vegetables, and put the meat on top.
Roast for 20 to 30 minutes in a 180°C oven. Turn over once.
When the meat is done, take it out of the oven and wrap it tightly in aluminium foil. Let rest for 30 minutes to an hour.
To make the gravy: Put the aromatic vegetables used to roast the beef in the frying pan you brown the meat in, juices and all, scraping the foil.
Add red wine and water, and simmer for about an hour. Strain through a strainer, add the soup stock, and season with salt and pepper
Pour the gravy over the roast beef to serve.
It goes well with watercress salad and potatoes.
Story Behind this Recipe
This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day.
I recommend using a lean cut rather than a marbled cut for roast beef. If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil.