Herb Crusted Roast Beef With Onion and Red Wine Gravy

• 14 cup Dijon mustard
• 14 cup finely chopped thyme
• 2 tablespoons olive oil
• salt & fresh ground pepper
• 2 kg piece filet of beef
• 50 g butter
• 3 onions, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon finely chopped thyme, extra
• 1 tablespoon flour
• 300 ml red wine
• 600 ml beef stock

1. Preheat oven to 220C.
2. Combine mustard, thyme, and oil in bowl.
3. Season with salt and pepper.
4. Rub mixture over beef.
5. (can marinate covered in refrigerator for up to 3 hours).
6. Place in roasting pan.
7. Roast in oven for 1 1/4 to 1 1/2 hours.
8. Remove from oven to a serving plate and cover with foil and set aside for 15 minutes.
9. To make gravy melt butter in saucepan until foaming.
10. Add onion, garlic and extra thyme and cook stirring occasionally for 25 minutes.
11. Add flour stir constantly for 30 seconds until golden.
12. Gradually pour in wine, stirring all the time and bring to the boil.
13. Cook stirring for 2-3 minutes until reduced by half.
14. Add stock and reserved pan juices and cook for a further 5 minutes.
15. Remove from heat and strain if you want a smooth gravy.

mustard, thyme, olive oil, salt, filet of beef, butter, onions, garlic, thyme, flour, red wine, beef

Taken from www.food.com/recipe/herb-crusted-roast-beef-with-onion-and-red-wine-gravy-124169 (may not work)