Roast Beef with Madeira Gravy

Roast Beef with Madeira Gravy


4 people made this

A roast always makes a great Sunday lunch or special dinner but this one is that little bit more special with rosemary roasted potatoes and a rich Madeira gravy.


Serves: 6 

  • Rosemary Potatoes
  • 750g assorted potatoes, cut into large pieces
  • 1 sprig rosemary, leaves only
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • Beef Roast
  • 1kg tender beef roasting joint
  • salt and pepper, to taste
  • Sauce
  • 1 tablespoon caster sugar
  • 1 teaspoon water
  • 200ml Madeira wine or Marsala
  • 1 whole star anise
  • 200ml beef stock
  • 200ml creme fraiche

Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

  1. Preheat the oven to 190 degrees C.
  2. Rosemary Potatoes: Place potatoes into a baking dish. Season with rosemary, salt, pepper and drizzle with olive oil. Roast in preheated oven for 45 minutes.
  3. Beef Roast: Add the roast beef to the potatoes. Season with salt and pepper. Place back into the oven and roast for another 45 minutes.
  4. Sauce: Heat sugar and water in a saucepan over medium heat until caramelised.
  5. When the caramel begins to set take off the heat. Add the Maderia and star anise (it will spit). Stir and heat until volume is reduced by half.
  6. Add the beef stock then heat through and add creme fraiche. Pour into a gravy boat and keep warm.
  7. To Serve: Remove potatoes and roast from the oven. Let beef rest for 10 minutes under a tented piece of foil before carving. Serve sliced beef with potatoes and sauce.

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