Rub the beef all over with olive oil and season with salt and pepper. Brown the beef all over in a hot, heavy frying pan for approximately 8 minutes. Place the beef into a roasting tin (use one with a snug fit) and put into the middle of the preheated oven. Cook for 3½ hours uncovered without basting.
Remove to a carving board and cover with a double sheet of foil. Leave to rest for 30 minutes before carving. (When carving be sure to cut across the grain, failure to do so will make the beef seem tough.)
For the sauce, combine the remaining ingredients and season with salt and pepper to taste. Can be served either warm or cold.
Serve with roasted beetroot and couscous
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This elegant cut of venison is quick to cook and looks superb on the plate3 SERVINGS
Regular Price: £44.00
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