The butcher van had some good looking beef blade roast so I got a small one of those - which I covered sprinkled with salt and pepper (and large quantities of rosemary and thyme that were provided by an anonymous donor). I then fried the meat on both sides then put it in the oven for about an hour and a half. While it the meat was resting I mixed some packet gravy with the meat juices (yep, I'm lazy).
Instead of making a super-fine duxelld (as I have in the past) I made a chunkier version with diced mushrooms, spring onion and more thyme fried in butter then topped with feta. I also got some little aubergines at the market which I just oven baked in oil with some salt, pepper and cumin.
It was all not too bad - I thought the meat was a bit gristly. I'm not sure why the photo turned out like it was taken in the 1950's...
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Brown on brown on brown. All very tasty. The eggplants were surprisingly good, mushrooms always a winner, meat - my favourite.
ReplyDeleteThere was an amazingly crispy bit of roast end leftover that G wouldn't let me have for dessert. I hope that means we're having roast beef rolls in our near future.