Summary

Ingredients

• 4 piece (s) beef, (roast beef)
• 30 g butter
• 1 teaspoon mustard
• 1 teaspoon marjoram, dried or fresh
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon capers
• liter ⅛ oil
• salt and pepper
• Flour
• beef broth

Print Recipe Pin Recipe

Instructions

1. Mix the oil with mustard, marjoram, thyme, basil, oregano, and capers to make a marinade.
2. Make small incisions across the surface of each beef roast piece.
3. Rub the marinade into the meat, working it into the incisions. Place in a bowl, cover, and refrigerate for 3-4 days.
4. Heat a large pan over high heat.
5. Remove the beef from the marinade and pat dry. Sear each piece for 2-3 minutes on each side until browned (the meat will be pink inside). Season with salt and pepper.
6. Remove the beef from the pan and set aside.
7. Reduce the heat to medium. In the same pan, melt the butter.
8. Sprinkle flour over the pan residue and stir to form a paste.
9. Pour in roughly enough beef broth to create a sauce, stirring to incorporate the flour and break up any stuck bits.
10. Simmer for 3-5 minutes until the gravy is slightly thickened.
11. Serve the beef with the gravy and parsley potatoes.