Roast beef with thyme butter and red wine jus

Preparation

1. Take the meat out of the fridge at least 2 hours before cooking, pat dry and carefully score the layer of fat. Preheat the oven to 120 °C (conventional).
2. Mix the butter, thyme and garlic and season with salt and pepper. Season the meat all over with salt and pepper.
3. Heat the cooking fat in a frying pan until very hot and sear the beef on all sides for about 8 minutes.
4. Place on a rack over a roasting tin, insert a meat thermometer and roast in the oven, brushing repeatedly with the seasoned butter. The meat is pink (English style) at a core temperature of about 58 °C; depending on thickness this takes about 60 to 90 minutes.
5. Remove, cover loosely with foil and rest for 15 to 20 minutes; the temperature will rise a few more degrees as it rests.
6. For the sauce, deglaze the frying pan with the red wine, scraping up the sediment, add the juices from the roasting tin and reduce by half in a saucepan. Pour in the stock, bring to the boil, stir in the cornflour paste and simmer for about 3 minutes until the sauce thickens.
7. Stir in the cold butter and season with salt and pepper. Cut the roast beef across the grain into thin slices and serve with the sauce.

Drink with it

• Red wine · excellent match

  Bordeaux (Cabernet-Merlot blend) or Rioja Crianza

  Firm tannins soften against protein and meat juices, while dark fruit and spice mirror the crust and the red wine jus.

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• Dark beer · good match

  English brown ale or dark lager

  Malty, lightly caramelly roasted notes suit the crust and the pan juices.

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• Sparkling wine · good match

  Rosé Champagne or full-bodied Brut Rosé

  Fresh acidity and bubbles keep the tender pink meat light, and the red fruit picks up the jus.

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