Remove from the oven and set aside to rest.Mushroom Sauce Spoon the fat from the meat juices in the pan and discard. Pour the meat juices into a measuring jug and then add enough stock to make it up to 500ml.Heat the butter in a saucepan and sauté the onion and mushrooms until soft. Sprinkle with the flour and stir in. Add the stock gradually, stirring to prevent lumps.Add the brandy, 2-5ml ground black pepper and the thyme, and simmer while stirring until the sauce thickens. Add the cream and season to taste. Remove from the heat.Slice the beef as thinly as possible. Serve with the mushroom sauce.GOOD IDEA Pre-roast the beef in the morning. Cook for one hour then remove from the oven and refrigerate. Prepare the sauce. Bring the meat to room temperature and then 45 minutes before ready to serve, pop the beef back into the oven for half an hour. Leave the meat to rest for 10 minutes before carving and serving. Reheat the sauce just before serving.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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