Roast Beef with Blueberries
1.25 kg (2 lb 12 oz) lean Scotch Beef roasting joint (i.e. topside, sirloin or boneless rib)
450 ml (0.75 pt) red wine
300 ml (0.5 pt) beef or vegetable stock
4 shallots, finely chopped
1 punnet of blueberries (approx. 225 g / 8 oz)
A few sprigs of fresh thyme
Temperature: Preheated oven 180oC / Fan 160oC / Gas Mark 5
- Weigh the joint and calculate the cooking time at 25 minutes per 450g (1lb) plus 25 minutes extra for Medium. Open roast the joint in the preheated oven.
- Place the red wine, stock, shallots, thyme and half the blueberries in a saucepan and heat to a gentle simmer, uncovered, until the liquid reduces by half. Strain through a sieve; reserve for later.
- Remove the cooked beef from the oven, wrap in foil and leave to rest for 10 minutes. Drain away any fat from the roasting tin, leaving the rich juices and sediment. Stir in the blueberry sauce then add the remaining blueberries. Heat through to soften the blueberries and serve with the thinly sliced roast beef.
For rare roast beef calculate cooking time at 20 minutes per 450g (1lb) and 20 minutes extra and for well done, 30 minutes per 450g and 30 minutes extra.
The sauce accompanying the beef is not thickened to keep a clean fruity flavour. But if preferred, blend a little cornflour with water, according to pack instructions for thickening.
Why not roast some root vegetables alongside the beef – carrots, parsnips and potato. Drizzle with some light olive oil and occasionally baste to crispen.
Superfruit meets mighty Scotch Sirloin: an unusual combination that works a treat for a rich fruity twist on traditional roast beef.