Butterfly beef roast with creamy potato gratin. Tender beef, ready for the oven. Just roast or barbecue! Red wine and garlic butterfly beef with creamy potato grain.
butterfly beef roast with creamy potato gratin
- 1 x 1.5kg Ritchies Famous Lines Red Wine and Garlic Butterfly Beef Roast
- extra virgin olive oil
- 1 kg large floury or all purpose potatoes (coliban or Desiree) peeled and sliced
- 600ml pouring cream
- 2 medium garlic cloves, crushed
- sea salt and pepper
- ½ cup tasty Cheddar, grated
- a sprig of two of flat leaved parsley
for the potatoes
Preheat the oven to 200°C. In a 20cm buttered ovenproof dish, layer potato slices with salt and pepper. Stir the garlic into the cream and pour over the top (the cream should sit just below the surface of the top layer of potatoes) Finish with the Cheddar and a sprinkle of black pepper. Transfer to the oven and bake for about 1 hour until potatoes are tender and golden brown on top.
for the butterflied beef roast
Cook in the oven with the potatoes or pre-heat your BBQ to medium high.
If cooking inside, use a large oven proof frying or sauté pan on a high heat, with a splash of olive oil. Seal the butterfly roast on all sides and then place in the oven for about 45 minutes for medium rare. If cooking outside, seal the beef on the BBQ flat plate, then pull the hood down for about the same time. Remove from the heat when beef cooked to your liking, cover with foil and allow to rest for about 15 minutes before carving. Serve the beef butterfly roast, hot, in thin slices, with whole grain Dijon mustard, potato gratin and a salad. Serves 4.