Garlic & Rosemary Roast Beef

Name: Garlic & Rosemary Roast Beef with Mustard & Red Wine Gravy | Serves 4+
Total time: 1 h 40 min
Yield: 2
Cuisine: Australian
Ingredients: 4 Garlic; 1 packet Wholegrain Mustard; 1 Brown Onion; 1 packet Rosemary; 1 packet Red Wine Jus; 1 sachet Chicken Stock Pot; 1000 g beef bolar blade roast

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:

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 40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

Garlic

1 packet

Wholegrain Mustard

Brown Onion

1 packet

Rosemary

1 packet

Red Wine Jus

(Contains: Milk, Soy;)

1 sachet

Chicken Stock Pot

1000 g

beef bolar blade roast

Nutritional Values

Calories732 kcal

Energy (kJ)3060 kJ

Fat31.4 g

of which saturates11.3 g

Carbohydrate10.5 g

of which sugars7.3 g

Dietary Fibre3.9 g

Protein100 g

Sodium1060 mg

The average adult daily energy intake is 8700 kJ

Utensils

•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.

• Season beef bolar blade roast all over with salt and pepper (if beef has a fat cap, lightly score fat in a diamond pattern, about 1.5cm in length). • Heat a large frying pan over high heat with a drizzle of olive oil. 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 beef 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.