Gordon Ramsay ROAST BEEF WITH CARAMELISED ONION GRAVY
Gordon Ramsay Recipes Steak. The inspiration is a very common recipe around The inspiration is a very common recipe around the internet on blogs and recipe sites. To get more information, or to amend your preferences, press the "Cookie settings" button.
A couple tablespoons of stock and cream.
Classic Gordon Ramsay recipes you can now try at home including his famous beef Wellington, popular roast turkey and easy spiced apple cake you'll just love.
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See more ideas about gordon ramsay recipe, gordon ramsey recipes, gordon ramsey steak. This dish needs a hearty steak to stand This recipe is Chef Ramsay's take on the classic metropolitan dessert and he adds another flavor level that. Gordon Ramsay's Famous Vegetarian Cauliflower Steak.
COOKING INSTRUCTIONS
SERVES 6-8
Rub the garlic halves and thyme leaves all over the beef. Place the joint in a large dish, drizzle over the olive oil, then rub it into the meat all over. Cover and leave to marinate in the fridge for 1–2 days before you cook it (you don’t have to marinate the beef in advance, but it does make it super tasty! – see Tip). Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature.
Preheat the oven to 190°C/170°C fan/Gas 5.
Preheat a dry frying pan until very hot, then sear the beef over a high heat until it’s coloured on all sides. Place the beef in a large, hob-proof roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare (or until it reaches 45–47°C in the centre, if you have a meat thermometer). Add 10–12 minutes for medium (or until it reaches 55–60°C in the centre), or add about 20 minutes if you like it well done (or until it reaches 65–70°C in the centre).
Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.
Meanwhile, to make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps. Bring to the boil, whisking, then bubble rapidly until the red wine has reduced by half. Stir in the hot stock, then cook over a medium heat for about 8 minutes, stirring occasionally, until reduced to a thick gravy.
Carve the beef thinly and pour the gravy into a warm jug. Serve with Yorkshire Puddings and steamed chard.
TIP
If you prefer not to marinate the beef before cooking, simply place the garlic/thyme and oil rubbed joint of beef in a large roasting tray. Continue to sear and roast as in step 3 onwards.
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