Roast Beef with Madeira, Mustard and Orange Marinade
Serves: 6 Prep Time: 10 minutes Avg. cooking time for 3lb: 1 hour 40 minutes
Taking the time to marinde this topside or silverside joint in orange, mustard and maderia is worth the effort for the wonderful flavours
Ingredients
- 1 x 1.3kg/3lb lean topside or silverside joint
- Salt and freshly milled black pepper
- For the madeira, mustard and orange marinade:
- Grated zest of ½ orange
- 30ml/2tbsp wholegrain mustard
- 30ml/2tbsp Madeira or sweet sherry
- 125ml/4floz fresh orange juice
- 60ml/4tbsp mild olive oil
- For the gravy:
- 15ml/1tbsp plain flour
- 600ml/1 pint good hot beef stock
Cooking Times
Rare
20 minutes per 450g/1lb plus 20 minutes Medium
25 minutes per 450g/1lb plus 25 minutes Well done
30 minutes per 450g/1lb plus 30 minutes Cooking Times
Rare
20 minutes per 450g/1lb plus 20 minutes Medium
25 minutes per 450g/1lb plus 25 minutes Well done
30 minutes per 450g/1lb plus 30 minutes Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board and make several slits over the surface of the joint. Transfer to a large shallow dish, season with salt and pepper and rub the marinade all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.
- Place on a metal rack in a large non-stick roasting tin, discard the marinade mixture and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
- Remove the joint from the oven. Cover and leave to rest for 5-10 minutes. Meanwhile, make the gravy: spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
- Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally
- Serve the beef with the gravy and seasonal vegetables.
Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board and make several slits over the surface of the joint. Transfer to a large shallow dish, season with salt and pepper and rub the marinade all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.
- Place on a metal rack in a large non-stick roasting tin, discard the marinade mixture and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
- Remove the joint from the oven. Cover and leave to rest for 5-10 minutes. Meanwhile, make the gravy: spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
- Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally
- Serve the beef with the gravy and seasonal vegetables.
