Rib-eye roast with horseradish gravy
|2.5 kg||beef — back rib|
|1||pnp finest extra-virgin olive oil — drizzle|
|2||fresh thyme — sprigs|
|1||onion — quartered|
|1||garlic — cloves, separated|
|1||vegetable oil — for baking|
|2||eggs — extra-large|
|100 g||flour — self-raising|
|100 ml||milk — PnP|
|125 ml||wine — dry white|
|365 ml||stock — beef|
|3 Tbs||horseradish — grated|
Preheat oven to 240°C.
Rub beef all over with olive oil.
Place herbs, salt and pepper in a pestle and mortar and grind until fine and powdery.
Rub meat with herby salt.
Place vegetables in the bottom of a roasting tray to form a trivet and position meat on top.
Roast beef for 30 minutes.
Reduce heat to 220°C and roast for 20 minutes per 500g.
Place meat onto a plate, wrap in foil and two tea towels and rest for 30 minutes.
Place 2 tsp (10ml) oil into each hollow of a non-stick muffin pan.
Heat in oven (at same temperature) for 10-15 minutes or until smoking hot.
Beat remaining ingredients together until smooth and pour into a jug.
Remove hot muffin pan carefully and fill 1/3 of each hollow with batter.
Bake for 10-15 minutes or until puffed up and golden.
Mash vegetables in baking tray and place over medium heat.
Pour in wine and stock and simmer for 10 minutes or until gravy thickens slightly.
Pour gravy through a colander to remove large lumps (small bits will add flavour).
Stir through horseradish and serve over carved meat and yorkies.
More good ideas:
Thicken the gravy slightly with cornflour.
Use bottled horseradish if fresh isn’t in season.
Buy all the ingredients now from Pick n Pay.