Dinner With A Friend
There are few things in the world that are as basic and good as a roast beef meal with a friend. Our friend, Linda, was coming over for dinner and this seemed like a natural meal to prepare.
However, there are challenges. First, She Who Must Be Obeyed and Linda don’t like rare beef. I prefer my beef rare. Apparently, my preference was irrelevant but they would allow me to cook it medium.
Second, it is difficult to make tasty gravy these days. Our parents had roasts with a lot more fat on them. They cooked them at high heat to well done. This drove the juices out into the pan. Both of these made for great gravy.
Modern roasts are well trimmed, particularly the less expensive sirloin tip or inside round roasts. We also tend to cook them to rare (if we know what is good).
I get around the loss of taste by adding sauteed onion and garlic to bump up the flavours.
I started by melting 1/4 cup of butter or margarine over medium heat until it was bubbly. Then I added one cup of chopped onions. When they just start to soften, I add 1/4 cup dry red wine. I stir until the onions are coloured and add 2 chopped cloves of garlic. I cook until a nice brown fond appears on the bottom of the pan, about 5 minutes.
I remove the onions from the pan and pour 1/4 cup of water into the pan to deglaze. I make sure all the bits on the bottom of the pan are scraped up and save the jus that is formed. Set aside the onions and jus for when you make the gravy. This can be done up to 24 hours before the meal.
I rubbed the roast down with Clubhouse La Grille No Salt Added Steak Spice. I like this as it has a nice garlic flavour and I believe it makes the drippings a little more tasty.
Then I put the roast on a rack over a roasting pan. I put a probe in from my BlueTherm Duo and put the roast in a preheated 350 F oven. I allowed about 20 minutes a pound.
When the internal temperature got to 135 F, I took the roast out and tented foil over it.
I added 2 cups of beef stock, the onions and the jus to the pan drippings and heated to a boil.
While the gravy was heating, I put 1/4 cup of flour and 1/2 cup water in a container with a tight lid. I shook it until the flour and water were well mixed. (You can add more flour and water if you like a really thick gravy. Just mix it at a 2 part water to 1 part flour).
I slowly poured the flour mixture into the gravy, whisking as I poured. Reduce the heat and simmer the gravy for 5 minutes to cook out the flour taste. Add salt and pepper to taste.
Carve the roast and serve with your favourite kind of potatoes (we had roast potatoes).
- 1/4 cup butter or margarine
- 1 cup onion, chopped
- 1/4 cup dry red wine
- 2 cloves garlic, chopped
- 1/4 cup water
- 2 cups beef stock
- 1/2 cup cold water
- 1/4 cup flour
- salt and pepper to taste
- Melt margarine over medium heat until foaming.
- Add the onions and stir until they are just starting to get soft, about 2 minutes.
- Add the red wine and stir until onions take the colour, about 2 minutes.
- Add the garlic and stir until a nice golden fond forms on the bottom of the pan, about 5 minutes.
- Take the onions out and set aside.
- Put the water in the pan and stir to pick up all bits from the bottom. Set the jus that forms aside.
- The prior steps can be done up to 24 hours before the meal.
- When the roast has been taken off the roasting pan, put the pan on a burner and add the beef stock, the onions and the jus. Heat to a boil.
- While the gravy is heating, put the flour and water in a container with a tight lid. Shake until well mixed and there are no lumps.
- Slowly pour the flour mixture into the gravy while whisking.
- If you like your gravy thicker, you can add more flour and water.
- Simmer for 5 minutes to cook out the flour taste.
- Add salt and pepper to taste.
The only thing better than the food was the company of a good friend. The gravy was tasty, the roast was good (if over cooked in my humble opinion).
The Old Fat Guy