Homemade Roast Beef with Gravy – Dairy-free version

👨‍🍳 Method

To assemble

1. 1
   1 hour before roasting, take the cut out of the fridge to come to room temperature.
2. 2
   Preheat the oven to 230°C (445°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 3
   Cut deep slits over the surface of the cut and tuck some of the garlic and the rosemary sprigs into each slit.

   Knife
4. 4
   In a bowl, mix the olive oil, mustard, salt and black pepper and rub the mixture over the cut on all sides.

   Bowl
5. 5
   Place the cut in the pan.

   Baking pan
6. 6
   Bake uncovered 20 minutes, until the outside of the cut browns.

   ⚙ BakingOvenBaking pan

   💡The blast of heat at the start browns the outside of the roast; then a lower heat cooks it slowly through to the center, and it stays pink.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   When the time is up, lower the heat to 160°C (320°F) and keep roasting for 40–50 minutes, to medium-rare.

   OvenBaking pan
8. 8
   Transfer the cut to a board and let rest 15 minutes before carving.

   Cutting board

   💡As it rests, the juices move back from the edges to the center, and the remaining heat keeps cooking it a little: a roast sliced right away loses its juices on the board.
9. 9
   Transfer the roasting pan drippings to a small pot, add the wine, stock and canola oil and cook 4 minutes, until the sauce is glossy and coats the back of a spoon.

   StoveSmall saucepan
10. 10
    Slice the cut fine, across the grain, and serve with the sauce.

    KnifeCutting board