Authentic Roast Beef

• 600 to 800 grams Beef (a lean cut - roast, sirloin etc.)
• 2 clove Garlic
• 1 Black pepper (coarsely ground)
• 1 Salt
• 1 Onion, carrot, celery and other aromatic vegetables
• 50 ml Red wine
• 300 ml Water (or fond de veau)
• 1 Soup stock granules (or bouillon cube)
• 1 dash Salt and pepper

1. Take the meat out of the refrigerator 2 to 3 hours before you plant to cook it to make it come to room temperature.
2. Rub the garlic and pepper into the beef well.
3. Rub salt into the meat just before you cook it.
4. Heat some oil in a frying pan and brown the surface of the meat evenly.
5. Do this quickly over high temperature to seal in the juices.
6. Line a baking sheet with aluminium foil, put on some thinly sliced aromatic vegetables, and put the meat on top.
7. Roast for 20 to 30 minutes in a 180C oven.
8. Turn over once.
9. When the meat is done, take it out of the oven and wrap it tightly in aluminium foil.
10. Let rest for 30 minutes to an hour.
11. To make the gravy: Put the aromatic vegetables used to roast the beef in the frying pan you brown the meat in, juices and all, scraping the foil.
12. Add red wine and water, and simmer for about an hour.
13. Strain through a strainer, add the soup stock, and season with salt and pepper
14. Pour the gravy over the roast beef to serve.
15. It goes well with watercress salad and potatoes.

beef, clove garlic, black pepper, salt, onion, red wine, water, granules, salt

Taken from cookpad.com/us/recipes/168644-authentic-roast-beef (may not work)