Ingredients:

  • 3 lbs Beef Joint (Sirloin, Ribeye, or Topside)
  • 2 Tbsp Olive Oil (for searing)
  • 2 tsp Kosher Salt or Flaky Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 3 Tbsp Fresh Rosemary, chopped
  • 2 Tbsp Fresh Thyme Leaves, chopped
  • 4 large Garlic Cloves, minced
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Olive Oil (to bind crust)
  • 2 medium Shallots, finely diced
  • 1 cup Red Wine (e.g., Merlot, Pinot Noir)
  • 3 cups Beef Stock (low sodium, high quality)
  • 2 Tbsp Unsalted Butter, cold
  • 1 tsp Balsamic Vinegar (optional)

Instructions:

  1. Temper the Beef: Remove the beef joint from the fridge 1 hour before cooking. Pat it completely dry using kitchen paper.
  2. Make the Herb Crust: In a small bowl, combine the chopped rosemary, thyme, minced garlic, Dijon mustard, and 1 Tbsp of olive oil. Mix well to form a paste.
  3. Seasoning and Crust Application: Brush the entire joint lightly with the remaining olive oil, then season aggressively with salt and pepper. Using your hands, firmly press the herb mixture evenly over the entire surface of the beef joint.
  4. Roasting Setup: Preheat your oven to 220°C (425°F). Place the beef on a wire rack inside a sturdy roasting pan.
  5. Initial Sear: Roast the beef at 220°C (425°F) for 15 minutes to create a deep crust.
  6. Continue Roasting: Lower the temperature to 180°C (350°F). Continue roasting for 50–70 minutes, monitoring the internal temperature with a digital thermometer. Target 57°C (135°F) for medium-rare.
  7. Rest the Beef: Remove the beef from the oven immediately. Transfer it to a cutting board, cover it loosely with foil, and let it rest for a minimum of 30 minutes. Do not skip this step.
  8. Deglaze the Pan (Jus Start): Place the roasting pan (with the drippings) over medium heat. Add the diced shallots and sauté for 3-4 minutes until softened.
  9. De-glaze and Reduce Wine: Pour in the red wine, scraping up all the caramelized bits from the bottom of the pan. Reduce the wine by half.
  10. Reduce Stock: Add the beef stock and bring the mixture to a strong simmer. Reduce the liquid by about one-third, allowing the flavors to concentrate.
  11. Strain and Finish Jus: Pour the jus through a fine-mesh sieve into a small, clean saucepan, discarding the solids. Add the balsamic vinegar (if using). Just before serving, whisk in the cold cubes of butter to thicken and give it a glossy sheen. Taste and adjust salt/pepper.
  12. Carve and Serve: Remove the trussing string from the rested beef. Using a very sharp knife, carve the beef across the grain into slices about 1 cm (½ inch) thick. Arrange the slices on a platter, spoon over the Red Wine Jus, and serve immediately.