Slice of heaven! The secret? Rest the meat for about 10 minutes before carving.

Ingredients

2 tsp extra virgin olive oil

1 tbsp finely chopped rosemary

2 cloves garlic, finely chopped

Finely grated zest of 1 lemon

Freshly ground black pepper, to season

1.5 kg beef blade roast or topside or uncorned silverside trimmed of excess fat

185 ml (¾ cup) salt-reduced beef stock or gluten-free stock

Gravy

60 ml (¼ cup) pan juices (top up with extra stock, if necessary)

1 tbsp salt-reduced gravy powder or gluten-free gravy powder

125 ml (½ cup) salt-reduced beef stock or gluten-free stock

1 tsp Dijon mustard or gluten free mustard

Freshly ground black pepper, to serve

Method

1.Preheat oven to 140°C (fan-forced). Put a wire rack in a small roasting pan (the pan should be just large enough to hold meat).

2.Put oil, rosemary, garlic and lemon zest in a small bowl. Season with pepper and stir to combine. Rub rosemary mixture all over beef. Put beef on the rack. Pour beef stock into base of pan.

3.Roast beef for 20-25 minutes per 500g for rare, 25-30 minutes  per 500g for medium or 30-35 minutes per 500g for well done. Transfer beef to a large plate or carving tray. Cover loosely with foil and set aside for 10 minutes to rest.

4.Meanwhile, to make gravy, put pan juices and gravy powder in a medium saucepan (you can also use the juices from the resting beef, if you like). Whisk to combine. Whisk in beef stock. Put pan over  a medium heat and bring to a simmer. Cook, uncovered, for  2 minutes or until mixture thickens slightly. Remove pan from heat. Whisk in mustard, then sprinkle with pepper. Pour gravy through  a small sieve into a serving jug.

Carve beef across grain. Serve with gravy and roast vegetables

Chantal Walsh