Roast Striploin of Beef with Port and Orange Gravy
Savor tender beef roast with caramelized onions and carrots, served with a rich port gravy and sweet cranberry spinach sauce. Perfect weeknight dinner!
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Cooking tools:
- Pan
- Roasting pan
- Saucepan
- Oven
- Stove
- Cutting board
- Aluminum foil
- Fine-mesh sieve
- Saute pan
- Spoon
- Tongs
- Measuring cup
- Chef's knife
- Colander
- Mixing bowl
- Serving platter
- Plate
- Oven mitt
- Paper towel
- Kitchen timer
- Instant-read thermometer
Ingredients
- 275 ml Beef Stock
- 1 pinch Black Pepper
- 2 Carrots roughly chopped
- 1 clove Garlic
- 2 tbsp Olive Oil plus extra for drizzling
- 2 Onions roughly chopped
- 1 tbsp Plain Flour
- 100 ml Port Wine
- 1 pinch Salt
- 2 kg SuperValu Baby Potatoes
- 100 ml SuperValu Orange Juice 1.75ltr
- 2 kg SuperValu Quality Irish Beef Striploin
- 1 tbsp Butter
- 50 g Fresh Cranberries
- 3 cloves Garlic finely chopped
- 2 tbsp Honey
- 1 tbsp Olive Oil
- 1/2 Red Chilli deseeded and thinly sliced
- 200 g SuperValu Spinach trimmed
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