Roast beef with rich port gravy

Instructions

1. Preheat the oven to 200°C. Place a heavy–based frying pan over high heat. Season the beef with salt and pepper. Add the oil to the pan, then brown the beef well on all sides.
2. Meanwhile, place the garlic, onion, carrot, celery and herbs on the base of a large roasting dish and add 250 ml (1 cup) water. Place the beef on top, then add the butter to the hot frying pan and stir until melted and sizzling. Pour over the beef, then roast for 1½ hours (or 20 minutes per 500 g) for medium–rare, basting with the melted butter at the beginning and halfway through cooking. Remove the beef to a warm plate to rest. (I often rest a roast in the microwave, turned off. It saves on having to tent the roast with foil.) Strain the vegetables through a sieve into a jug and reserve the liquid.
3. For the rich port gravy, place the frying pan you used to brown the beef over medium heat. Add 25 g butter and when melted, stir in the flour and cook until the roux becomes golden. Gradually stir in the stock a little at a time, as well as any resting juices from the beef. Stir in the port, simmer and taste and adjust for seasoning. Add a little extra stock or water if the gravy looks too thick (remembering that it will thicken more as it cools off the stove).
4. Pass the gravy through a fine sieve into a small saucepan and place over low heat. Whisk through the cold butter until the gravy is glossy. Whisk in the vinegar just before serving. Slice the beef and serve with the gravy and hot peas.