Roast Beef with Potato Gratin

So we went to our local market (we prefer to go to the market for our meat and fish wherever possible) and had a really good deal on a pork, lamb shoulder and silverside beef joints. So we went away thinking of some good ways to put these to use.

We decided to make a Sunday roast as this and Potato Gratin and Dauphinoise Potatoes are some of my favourite things. I was really looking forward to our meal, it was even better as it was all cooked for me as well.

The meat was roasted with garlic, herbs and mustard so the flavour really came through. With this particular joint, he did cook it for a little longer as it tends to be a little chewy if you don't leave it in long enough.

We served this with roasted carrots as we prefer the taste to boiled, so these were put in the oven with balsamic vinegar and honey.

The Potato Gratin was creamy, garlicky and had a nice topping of cheese on the top. A really good accompaniment to the beef and the other vegetables.

Serves 2 (with plenty of leftovers)

Ingredients

For the Beef joint:

Approx 650 g beef (silverside / topside or whatever you can afford

2 garlic cloves - sliced

Tablespoon of mixed herbs

2 tablespoons of dijon mustard

2 tablespoons of Doves Farm Gluten Free Flour

Pepper

Potato Gratin:

You can find the full details of the potato gratin here

Roast Carrots:

4 medium carrots

Drizzle of honey

1 Tablespoon of balsamic vinegar

Olive Oil

Method:

Roast Beef:

1. Preheat the oven to 180 C
2. Pan fry the meat  on all sides to seal, then take out of the pan and rest.
3. Slice some onions and lay them on the bottom of a roasting tin
4. Insert the sliced garlic in and around the beef
5. Cover the joint in the flour, spread on the dijon mustard, herbs and pepper all over and place on top of the bed of onions
6. Put into the oven and cook for approximately 1 hour, then take out and rest for about 10 minutes before serving.

Roast Carrots:

1. Wash the carrots and drizzle with the olive oil, balsamic vinegar and honey.
2. Place into the oven at the same time as the meat (approximately 1 hour)

Potato Gratin:

You can find the full recipe for this here

Notes:

1. Please ensure that you finely slice the potato to ensure that this cooks evenly.
2. You can start preparing the ingredients for this, just before the meat goes into the oven. It will take 45 minutes to cook, so should be put in around 15 minutes after the joint.

Serving Suggestions:

We also served ours with some peas and used the onions which were roasted with the beef to make onion gravy.