Sunbeam CO3000 Serves 2 tablespoons olive oil, 100g mushrooms, sliced 1 tablespoon plain flour

Mains continued

Roast Beef with Creamy Mushroom Sauce

Serves 6-8

2 tablespoons olive oil

1.2kg beef round roast (eye roast) Salt and pepper, to taste

100g mushrooms, sliced

1 tablespoon plain flour

²/³ cup beef consume or stock ¹/³ cup cream

Chopped parsley, to serve

1.With the Extension ring and Low Rack in place, preheat oven to 250°C.

2.Rub half of the oil over beef and season with salt and pepper. Outside the oven, place beef on the High Rack. Using the Oven Tongs, lower the rack into the oven. Reduce temperature to 200°C. Cook for 20 minutes.

3.Meanwhile, place mushrooms, remaining oil and salt and pepper in a bowl; toss to coat mushrooms. Place mushrooms in the Multi-purpose baking dish.

4.Using the Oven Tongs, remove the High Rack (with beef) from the oven. Lower the Multi-purpose baking dish (with mushrooms) into the oven. Return High Rack (with beef) to the oven. Increase temperature to 250°C. Cook beef and mushrooms for a further 20 minutes.

5.Remove beef and mushrooms from the oven. Place beef on a plate and cover to keep warm. Pour any juices from the bottom of the oven into a small saucepan. Add flour and whisk until smooth. Add beef consume and whisk over a low heat, until sauce is smooth. Simmer for 1 minute. Add mushrooms and cream and continue whisking until sauce is hot.

Tip: If there are no juices left in the base of the oven, add 20g of butter to the saucepan instead.

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