Roast beef with rosemary potatoes and Madeira sauce

    2 hours 5 min

    This is an elegant, yet incredibly easy meal to make for formal dinner parties. It also makes a wonderful alternative to Sunday lunch or Christmas dinner.

    11 people made this

    Serves: 6 

    • For the Rosemary Potatoes
    • 750g assorted potatoes, cut into large chunks
    • 1 sprig rosemary, leaves only
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • For the Beef Roast
    • 1kg tender beef roasting joint
    • salt and pepper to taste
    • For the Sauce
    • 1 tablespoon caster sugar
    • 1 teaspoon water
    • 200ml Madeira wine
    • 1 whole star anise
    • 200ml beef stock
    • 200ml creme fraiche

    Prep:25min  ›  Cook:1hr30min  ›  Extra time:10min resting  ›  Ready in:2hr5min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Place potatoes into a baking dish. Season with rosemary, salt, pepper and drizzle with olive oil. Roast in preheated oven for 45 minutes.
    3. Add the roast beef to the potatoes. Season with salt and pepper. Place back into the oven and roast for another 45 minutes.
    4. Meanwhile, prepare the sauce. Heat sugar and water in a saucepan over medium heat until caramelised.
    5. When the caramel begins to set, take off the heat. Add the Maderia and star anise (it will spit). Stir and heat until volume is reduced by half. Add the beef stock, heat through, then add creme fraiche. Pour into a gravy boat and keep warm.
    6. Remove potatoes and roast from the oven. Let beef rest for 10 minutes under a tented piece of foil before carving. Serve sliced beef with potatoes and sauce.

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