Rare Roast Beef with Pan Jus

Roast beef takes me back to my childhood of delicious roast dinners cooked by my mother. Served with gravy and roast vegetables or mash potatoes it was a hearty meal and always great for leftovers. Back then the roast was completely cooked through (no pink in sight) but these days I really enjoy cooking a roast rare. It also is delicious sliced thinly the next day for roast beef sandwiches. Bolar blade is the perfect cut for a roast, with some fat marbled through it and gives a succulent result. 

The Recipe

The Method

1. Preheat your oven to 180 degrees.
2. Heat a cast iron skillet or similar and add in some animal fat. Remove the beef from the cryovac bag and sear both sides in the pan.
3. Place the seared beef into a baking dish. Sprinkle the top well with salt and pepper. Add 1 cup water in the bottom.
4. Add in your vegetables now if you desire. Peel the onions and chop into halves or quarters. If your roast is 2kg then pick large potatoes and leave whole. If it's smaller in size pick smaller potatoes or chop them into halves. 
5. Place the dish into the oven. If the roast is 2kg then check it in 1 hour, if its around 1.2kg then check it in 40 minutes. 
6. Using a meat thermometer insert into the middle of the roast and check its internal temp. You want the roast to be 50 degrees. If its around 30 degrees then put back into the oven for 20 minutes and check again. If its closer to 50 then check in 10-15 minutes. It's a bit of trial and testing!
7. Once the roast is at 50 degrees remove it from the oven. Take the meat and vegetables out temporarily. If there are meat juices in the bottom pour into a small saucepan. If the juices are "dry"  and stuck to the bottom of the tray add about 1/2 cup water and use a fork or whisk to scrap it off and mix in with the water. Add this into the saucepan.
8. Put the roast and vegetables back into the roasting dish and cover with foil to keep warm.
9. Add a good splash (up to 1/2 cup) of red wine into the pan juices and turn onto high heat. Add in 1-2 teaspoons of mustard. Whisk together over the high heat to reduce down. Jus is a thinner gravy so don't over reduce. Taste test and add salt and pepper as needed. If it's a bit tart add a pinch of sugar or honey.
10. Before serving turn the jus off and add in a good dollop of butter and whisk to melt.
11. Slice the beef against the grain * see note. Serve with roast vegetables and jus.

Notes

Cutting against the grain allows for more tender meat. You will notice on the roast where the butchers have cut it either side, this is against the grain so continue slicing this directly when carving.

Roast beef lasts up to 6 days in the fridge. 

Bolar blade roast isn't like a scotch steak, its beautiful meat but does require you to chew!

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