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Zoey brought a roast home and I was going to make my first Beef Wellington but decided I probably shouldn’t take so much time – Pfft! I spent much more making this!
The results were extrordinary though, and when I had my fill, I made another new recipe Plate Licker – Holy Cow!!! HIGHLY RECOMMENDED!!!
Preheat Oven:360°F | 180°C
Servings:4 – 6
Prep Time:1 hour
Cooking Time:90 minutes depending on size of beef and your preference for doneness
Ingredients:
- 2Tbsp Olive Oil
- Button Mushrooms (sliced)
- 4 Cloves Garlic (minced)
- 2Tbsp Olive Paste
- 2 Tbsp Tomato puree
- 2-3 packets of streaky bacon (approx 30+ slices)
- Beef Joint
Directions:
- Season Roast Beef and brown it with Olive Oil
- Once browned, leave the roast on the countertop to reach room a manageable temperature while prepping the rest
- Sautee Mushrooms and Garlic with Olive paste and Tomato puree (once complete, leave on the counter to cool)
- Weave Streaky Bacon (double length, single width – enough to completely wrap the roast)
- Spread Mushroom mix over Weaved Bacon (leave 3 – 4″ uncovered to layer when wrapping roast)
- Wrap Browned Roast with bacon/mushroom weave – Skewer if necessary to keep the wrap on
- Place in a oven safe pan
- add 1/4c red wine
- Place in oven at 180°C and baste every 20 minutes until done (minimum of 3 bastes and add more liquid if necessary) – be sure to take it out prior to it getting to the temperature you want as you will want it to sit for a while and rest – while this happens it will continue to cook
Serve with Yorkshire puddings, horseradish sauce, roasted veg (carrots et all) and roasted potatoes (veg and Spuds can be done with Roast)
Pan drippings make a great gravy for the meat, veg and puddings!
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