Lean Roast Beef with Mushrooms, Carrots and Peas

Traditional winter favourite with a delicious mushroom sauce.

Recipe by: Gabriel Gate`, for details please click here.

Ingredients

1 lean roast of beef (girello or sirloin) about 1-2 kg
2 tbsp olive oil
2 tbsp finely chopped thyme or rosemary
Freshly ground black pepper
400 g medium mushrooms
1 1/2 cups stock (meat or vegetable)
1 tbsp cornflour mixed with 2 tbsp water
1 clove garlic, finely chopped
3 tbsp finely chopped parsley
About 1 kg peas, shelled and cooked
6 medium carrots, steamed

Method

Preheat oven to 200C.

In a bowl, mix olive oil with thyme and a little freshly ground black pepper. Brush meat with seasoned oil.

Heat a non-stick roasting tray and brown meat on all sides. Place meat in preheated oven and bake for 15 minutes on 200C.

Turn meat over; reduce heat to 150C and bake for 15-25 minutes more, basting twice during cooking. Transfer meat to a dish and cover with foil to keep it warm.

Drain fat from roasting tray. Add mushrooms and cook on top of the stove until almost done. Add stock and bring to the boil. Stir in cornflour and water mixture and simmer for 2 minutes.

Add garlic and parsley to mushroom sauce. Serve meat with mushrooms, peas, carrots and the sauce.