For a Dinner Party with Friends
I cooked a fantastic piece of “rosbif” the other day; served with Stephanie Alexander’s “quick” red wine sauce.I don’t think the wine sauce is actually that quick (in fact I know it’s not, particularly if you make your own stock), but you can make it the day before.
The surprising thing about this recipe is that the roast veg we had with the roast beef and wine sauce (you could always just do a green salad, or some couscous) took much longer than the meat.
... Usually it’s the other way around.
There was so much, I had to call a couple of friends to come over and help us out with the eating, and it was very gratefully received. So good, in fact, I thought I’d make some notes for posterity.
Let’s start with the early things and knock them out of the way in succession, shall we? Find the full recipe and method below:
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