Roast Beef with Anchovy Gravy Roast Beef with Anchovy Gravy

Roast Beef with Anchovy Gravy

prep time
15 mins

cook time
2 hours

8 people

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes


  • 1 x 1.8kg lean boneless rib, sirloin or topside joint
  • 4 teaspoons English mustard
  • For the Anchovy Gravy:

  • 1 tablespoon plain flour
  • 600ml good, hot beef stock
  • 2-4 anchovy fillets, drained and finely chopped


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Place the joint on a chopping board, season with salt and pepper.  Rub the mustard over the surface of the joint.
  3. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
  4. Remove the joint from the oven.  Cover and leave to rest for 15-20 minutes.  Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard.
  5. 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.
  6. Add the remaining stock and anchovies, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally. Strain
  7. Serve the beef with the gravy and roasted vegetable bundles.