This meal was done because of a bit of guilt. I have been working so much, so my poor hubby either had to cook, or grab takeout for us for dinner, hence no red meat or proper meal for a while. I decided to cook him some real “man” food, and this was the result.
700 g Roast Beef
3 tbsp freshly ground black pepper
3 tbsp freshly ground sea salt
20 ml olive oil
If you were not as lucy as me, being able to buy the roast beef already secured with string, start off the process by doing that first. Next, throw the olive oil in a bowl and roll the beef until completely covered. Once covered, roll in the pepper and sea salt and ensure that all sides are well seasoned. Allow to stand for 10 minutes.
Place in an oven tray and cook for 40 minutes on 180 degrees celsius.
Peel and cut 10 potatoes. Add to a pot of boiling water, and boil for 10 minutes. Strain the potatoes, add some salt and olive oil, and place on an over tray. Roast for 40 – 50 minutes on 180 degrees celsius.
200 ml thickened cream
1 cup sliced button mushrooms
2 cloves of garlic, chopped
2 tbsp butter
2 tbsp flour
salt and black pepper
50 ml milk
Fry the mushrooms and garlic in the butter for 10 minutes. Add the flour while stirring, making sure that it is well mixed. Add the cream, stirring to avoid flour lumps from forming. Add the milk and cook for 5 minutes. Serve hot along side the roast beef and potatoes.
I served this meal with just plain rocket leaves. They add a nice fresh crunch to any meal.