Garlic & Rosemary Roast Beef

Name: Garlic & Rosemary Roast Beef with Mustard & Red Wine Gravy | Serves 4+
Total time: 1 h 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 4 clove Garlic; 1 Brown Onion; 2 sprig Rosemary; 1 packet wholegrain mustard; ½ packet chicken stock pot; ¾ cup water; 1 packet beef bolar blade roast; 1 tsp plain flour; 1 packet red wine jus

with Mustard & Red Wine Gravy | Serves 4+

Get up to $200 off!

Get ready for “oohs“ and “aaahs“ with this year‘s main event! A centrepiece of perfectly cooked roast beef paired with a rich red wine gravy will guarantee you‘re celebrating in style.

Allergens:

Gluten

•Wheat

•Milk

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour 30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

/ Serving 4 people

4 clove

Garlic

Brown Onion

2 sprig

Rosemary

1 packet

wholegrain mustard

½ packet

chicken stock pot

1 packet

beef bolar blade roast

1 packet

red wine jus

(Contains: Milk, Soy;)

Not included in your delivery

olive oil

¾ cup

water

1 tsp

plain flour

(Contains: Gluten, Wheat;)

Nutritional Values

Energy (kJ)1538 kJ

Calories367 kcal

Fat18.4 g

of which saturates5.7 g

Carbohydrate5.5 g

of which sugars3.2 g

Dietary Fibre3 g

Protein44.7 g

Sodium386 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

•Saucepan

Cooking Steps

• Preheat oven to 180ºC/160ºC fan-forced. • Peel garlic cloves. Roughly chop brown onion. Pick rosemary leaves. • In a small bowl combine the wholegrain mustard, rosemary, a generous drizzle of olive oil and a pinch of salt and pepper. • In a small jug, combine the chicken stock pot (see ingredients) and the water.

• Remove beef bolar blade roast from packaging (check the weight to know the roasting time in step 3). Season beef all over with salt and pepper. If beef has a fat cap, lightly score fat in a 1.5cm diamond pattern. • In a large frying pan, heat a drizzle of olive oil over high heat. Sear beef until browned, 1 minute on all sides. • Transfer beef, onion and garlic cloves to a large baking dish.

• Brush mustard mixture over the beef, then pour chicken stock into the base of the baking dish. • Cover with foil, and roast for the below times for medium-rare, or until browned and cooked to your liking:

900g: 45 minutes – 1 hour
1kg: 55 minutes – 1 hour 10 minutes
1.1kg: 1 hour 15 minutes – 1 hour 20 minutes • In the last 20 minutes, remove foil (this helps it get browned!). When beef is done, it will be slightly firm to the touch. • Transfer beef to a plate and rest, lightly covered with foil, for 10 minutes.

• While the beef is resting, transfer liquid from the baking dish to a small saucepan. Lightly mash onion and garlic cloves with a fork. • Add the plain flour and red wine jus, then place saucepan over medium heat. Whisk until gravy has slightly thickened, 2-3 minutes. • Very thinly slice beef across the grain. Serve with red wine gravy. Enjoy!

TIP: For a smoother gravy, strain before serving.