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ANGUS RESERVE ROAST BEEF, ROAST POTATOES, HONEY BALSAMIC CARROTS & CREAMY PEPPER SAUCE

Serves
8
Prep
15 mins
Cook
70 mins
Difficulty
Easy
Ingredients.
  • 1 packet Angus Reserve, Roast Beef
  • 1.5 kg roasting potatoes, peeled and chopped
  • 1/2 cup duck fat
  • 3 bulbs garlic, halved crossways
  • 3 sprigs fresh rosemary
  • 8 golden shallots, peeled and halved
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 bunches baby carrots
  • 10 sprigs fresh thyme
  • 500g fresh green beans
  • Salt and pepper
  • 1 1/3 cups brandy
  • 3 cups beef stock
  • 2 cups cream
  • 4 tbsp coarsely crushed black peppercorns
Method.
  • BEEF Preheat oven to 180 degrees. Place the beef and its juices in an ovenproof tray, cover with foil and roast for 60 minutes.
  • POTATOES While beef is cooking, boil potatoes for 8 - 10 minutes. Heat duck fat in a large roasting tray. Drain potatoes and add them to the tray along with garlic, rosemary and shallots. Roast alongside the beef for 30 - 35 minutes until golden.
  • CARROTS Mix honey, balsamic vinegar, olive oil, salt and pepper. Toss the carrots, thyme and 3/4 of the mix on a lined baking tray. At the 45 minute mark of the beef cooking, add the carrots to the oven. Cook for 30 minutes, turning once and adding the remaining mix.
  • SAUCE Simmer the brandy rapidly in a frying pan, scraping the bottom of the pan, until its mostly reduced. Add the stock and simmer rapidly until reduced by half. Lower the heat to medium, add cream and pepper, simmer slowly until thickened. Season to taste.
  • FINAL STEPS Uncover the beef, baste with juices, roast for an additional 10 minutes. Once finished roasting, remove the beef from the oven and rest covered in foil. Serve with steamed green beans.
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