Roast Striploin of Irish Beef with Hasselback Potatoes & Proper Gravy
Gareth Mullins
Gareth Mullins
Recipe - Lucan - SuperValu
Roast Striploin of Irish Beef with Hasselback Potatoes & Proper Gravy
Prep Time25 Minutes
Servings4
Cook Time80 Minutes
Ingredients
Roast Striploin of Irish beef (1 kg)
1 Garlic bulb & 2 Bulbs garlic, broken into cloves for the potatoes
1 Bunch thyme
1 Tablespoon vegetable oil & 100ml Vegetable oil for the potatoes
2 Carrots, cut lengthways
1 Onion, cut into quarters
1 Glass red wine
300ml Water and 2 beef stock cubes
2 Tablespoons tomato puree
1kg potatoes
2 Bunches of picked rosemary
Salt and pepper to taste
Directions
Ingredients
For the Beef
- Roast Striploin of Irish beef weighing 1kg
- 1 Garlic bulb
- 1 Bunch thyme
- 1 Tablespoon vegetable oil
- 2 Carrots, cut lengthways
- 1 Onion, cut into quarters
- 1 Glass red wine
- 300ml Water and 2 beef stock cubes
- 2 Tablespoons tomato puree
For the Roast Hasselback Baby Potatoes
- 1kg potatoes
- 100ml Vegetable oil
- 2 Bunches of picked rosemary
- 2 Bulbs garlic, broken into cloves
- Salt and pepper
Method
Roasting the Beef
- Using a sharp pointed knife, score the fat on the top of the beef.
- Heat oven to 190°C. Heat a large frying pan, add 1 tbsp vegetable oil, and brown the beef all over.
- Lay the carrots, onion, garlic, and thyme in a large roasting tray.
- Roast for about 40 mins.
- Take the tray from the oven, place the beef onto a plate to allow it to rest while you make the sauce.
- Put the tray with the vegetables on medium heat.
Roast Hasselback Baby Potatoes
- Heat the oven to 200°C.
- Use two wooden chopsticks or skewers placed on a chopping board. Put the potato in the middle of two chopsticks and slice through the potato (be careful not to cut all the way through on both ends). A sharp knife will help to make slices a few mm apart.
- Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices.
- Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp.
- Baste with any oil in the pan halfway through cooking to get extra crisp potatoes.
Making the Sauce
- To deglaze the tray, pour in 1 glass of red wine and tomato puree and cook for 5 minutes, making sure you use a wooden spoon to scrape the bottom of the tray.
- Now add the beef stock and bring to a gentle simmer.
- Strain the juice from the tray through a sieve into a small pan and place it on the stove.
- Cook on medium heat to reduce the sauce by half—this will give you a delicious, flavorsome gravy.
- You can thicken the sauce with a little cornflour if needed.
25 minutes
Prep Time
80 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Signature Tastes Irish Hereford Striploin Joint (1 kg)
€23.99
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
Age restricted item
Casillero Del Diablo Cabernet Sauvignon (18.7 cl)Only €2.50
€2.50 was €3.30€10.04/75cl was €13.25/75cl
was €13.25/75cl
Oxo Beef Stock Cubes 12 Pack (71 g)
Only €1.75
€1.75€24.65/kg
Giaguaro Tomato Puree In Cans (140 g)
€0.65€4.64/kg
SuperValu Signature Tastes Salad Potatoes (750 g)
€1.69€2.25/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Not Available
Recipe
Ingredients
For the Beef
- Roast Striploin of Irish beef weighing 1kg
- 1 Garlic bulb
- 1 Bunch thyme
- 1 Tablespoon vegetable oil
- 2 Carrots, cut lengthways
- 1 Onion, cut into quarters
- 1 Glass red wine
- 300ml Water and 2 beef stock cubes
- 2 Tablespoons tomato puree
For the Roast Hasselback Baby Potatoes
- 1kg potatoes
- 100ml Vegetable oil
- 2 Bunches of picked rosemary
- 2 Bulbs garlic, broken into cloves
- Salt and pepper
Method
Roasting the Beef
- Using a sharp pointed knife, score the fat on the top of the beef.
- Heat oven to 190°C. Heat a large frying pan, add 1 tbsp vegetable oil, and brown the beef all over.
- Lay the carrots, onion, garlic, and thyme in a large roasting tray.
- Roast for about 40 mins.
- Take the tray from the oven, place the beef onto a plate to allow it to rest while you make the sauce.
- Put the tray with the vegetables on medium heat.
Roast Hasselback Baby Potatoes
- Heat the oven to 200°C.
- Use two wooden chopsticks or skewers placed on a chopping board. Put the potato in the middle of two chopsticks and slice through the potato (be careful not to cut all the way through on both ends). A sharp knife will help to make slices a few mm apart.
- Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices.
- Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp.
- Baste with any oil in the pan halfway through cooking to get extra crisp potatoes.
Making the Sauce
- To deglaze the tray, pour in 1 glass of red wine and tomato puree and cook for 5 minutes, making sure you use a wooden spoon to scrape the bottom of the tray.
- Now add the beef stock and bring to a gentle simmer.
- Strain the juice from the tray through a sieve into a small pan and place it on the stove.
- Cook on medium heat to reduce the sauce by half—this will give you a delicious, flavorsome gravy.
- You can thicken the sauce with a little cornflour if needed.