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
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.