Best roast beef recipes

Beef with anchovy and mustard and a redcurrant gravy

This roast beef is made extra special with an anchovy gravy spiked with redcurrant and mustard for sweet and spicy notes. It makes a stunning Christmas lunch centrepiece or serve at a festive dinner party, Christmas Eve feast or New Year's Day lunch.

1. Take the beef out of the fridge 1 hr before cooking.
2. Preheat the oven to gas 6,200°C, fan 180°C. Drizzle the oil over the beef, then rub in the mustard powder; season.
3. Sear the beef in a frying pan over a medium heat for 10 mins until browned on all sides. Remove from the heat.
4. Put the onion, celery and carrots in a flameproof roasting tray with the garlic and rosemary; place the beef on top. Add 2 tbsp water, then roast for 45 mins for medium-rare or 1 hr for well done, basting halfway through cooking. Put the beef on a plate, cover and rest for at least 15 mins.
5. Meanwhile, put the tray over a medium heat on the hob. Add the anchovy fillets and cook for 1 min, stirring, until melted away. Stir in the flour and cook for 1 min. Pour in the beef stock and bring to a boil over a medium-high heat, scraping up any bits from the bottom and mashing the veg.
6. Cook and reduce for 10-15 mins until thickened. Stir in the redcurrant jelly and mustard; season. Add any beef resting juices to the tray, then sieve the gravy into a jug. Garnish the beef with the rosemary, if using, then serve with the gravy.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas dinner ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.