Roast Beef Rump with Red Wine Gravy


1 tbsp port
2 tbsp wholegrain mustard
1 1/2 tbsp Worcestershire sauce
2.5kg piece beef rump
1 cup dry red wine
1 1/2 cups water
40g butter
2 tablespoons plain flour
1 1/2 cups beef stock


1. Preheat the oven to 220°C. Combine the port, mustard and 1 tablespoon of the Worcestershire sauce in a small bowl; rub all over the beef.
2. Place the beef on a wire rack in a medium, flameproof baking dish. Combine 1/2 cup of the wine and the water; pour into the dish. Roast, uncovered, for 10 minutes.
3. Reduce the oven temperature to 160°C; roast for a further 45 minutes for medium or until cooked as desired. Add extra water if the pan juices evaporate.
4. Transfer the beef to a plate; cover to keep warm while making the gravy. Drain the pan juices into a small heatproof bowl.
5. Melt the butter in the same flameproof baking dish over a medium heat; add the flour. Cook, stirring, until the mixture is well browned. Gradually stir in the remaining wine, then stock, reserved pan juices and remaining Worcestershire sauce. Cook, stirring, until the gravy boils and thickens slightly. Strain into a jug to remove any lumps.
6. Serve the beef with the gravy and golden roast potatoes and fresh peas.
Not suitable to freeze or microwave.

Tip: Carving well-rested roast beef should be easy if you have a large, sharp carving or chef’s knife. Carve across the grain of the beef at a consistent angle. Gently remove any string as you carve.

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