Roast beef with marsala wild mushrooms

Remove the beef from the fridge 1 hour before cooking. Heat the oven to 220C/ fan 200C/gas 7. Calculate the cooking time by weighing the joint: for rare, cook for 12 minutes per 500g; for medium-rare, cook for 15 minutes per 500g; and for medium, cook for 18 minutes per 500g. Put the beef into a roasting tin with the white fat cap facing up, drizzle with a little oil and season generously.

Cook for 20 minutes then turn down the oven to 170C/fan 150C/gas 3 and cook for the calculated cooking time. Remove from the oven, move onto a large plate, platter or carving plate to catch the juices. To check if the meat is cooked to your liking, insert a meat thermometer – it should read 50C at the thickest point for rare, 55C for medium-rare and 60C for medium. Rest the beef, covered with foil, for 30 minutes.

While the beef is cooking, put the porcini mushrooms in a bowl, pour over 200ml of just-boiled water and leave to soak for 15 minutes. Drain the mushrooms, reserving the soaking liquid, and roughly chop.

Melt the butter in a large pan over a medium-high heat and fry the onion for 5-10 minutes or until soft. Tip in all of the mushrooms and cook for 10 minutes until all of the moisture has evaporated and they’re beginning to caramelise. Add the garlic and thyme, and cook for 1 minute, then tip in the flour and cook, stirring for 1 minute more. Pour in the masala and reduce for 2 minutes.

When the beef is resting, heat the stock in a pan until simmering, then pour into the roasting tin, scraping all of the crusty bits from the base. Tip the beef stock and the mushroom soaking liquid into the pan of mushrooms, and simmer for 25-30 minutes or until thickened and saucy. Season, then stir in the cream and any beef resting juices. Carve the beef and serve with the gravy.