Herb Crusted Roast Beef With Onion and Red Wine Gravy

This recipe is from Good Taste Magazine. I want to try it.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1⁄4 cup Dijon mustard
• 1⁄4 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

Directions

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