Absolutely spot on the button. I let it rest for at least 20 minutes. Your rosemary and garlic potroast sounds delicious. Would you be kind enough to post the recipe please.
WIll do. I try to remember what the chef does on telly programs, I think Jamie Oliver did this one.
- Get the beef and season liberally with Sea salt and black pepper.
- Then buy some (or pick from the garden) FRESH rosemary 'sprigs', you want a enough for couple of handfuls or a bit more if you like. Take about half a handful of the rosemary and add with 1 large clove of garlic (or two, again however you like it... I personnaly love garlic so I add loads but not everyone is fan...) to a pestle. Add a little of Olive oil to moisten. Mash this all up into a paste.
- Score the top of the beef lightly with a sharp knife and rub generously the paste above all over the cut of beef.
- Tie the beef together with 3 or 4 pieces of string to hold it together whilst cooking. What you want to do now is put the remaining rosemary under the string on the top (this lets the flavor seep into the beef).
- You want to now seer the beef on either a large frying pan or roasting dish on all sides over a full ring. You want the edges of the beef to go brown all round.
- Add the remaider of a bulb of garlic to the roasting dish (leave the skins on the cloves if you like) and place the beef on top of them and transfer this to a pre-heated oven (gas mark
, middle shelf.
- you want to cook for about 20 minutes, remove from oven and turn the beef over and baste with the garlic stock.
- Add a couple of Ounces of butter to the dish and about half a bottle of wine (this is obviously dependant on the size of the cut).
- Return the beef to the oven and cook for about another 15-25 mintues. Of course, everyone likes beef cooked differently so if you like it well done, leave longer etc...
-Remove the beef and let it rest before serviing. The beef should be sitting in a delicious redwine - Rosemary and garlic sauce.
- Carve and serve with a little of the gravy.
I hope this is ok!