Roast Beef With Marrow

750 g sirloin or beef, trimmed of excess fat
1 teaspoon flour
2 tablespoons wine vinegar
15 cl red wine
60 g beef bone marrow, poached
2 tablespoons double cream

Marinade
10 cl olive oil
2 sprigs parsley
1 garlic clove, crushed
2 shallots, sliced
1 onion, sliced
1 teaspoon crumbled dried thyme
1 bay leaf, crumbled
1 carrot, sliced into rounds

A day in advanced, begin to marinate the meat. First, rub the piece of sirloin with 2 tablespoons of the oil, and place it in a bowl. Add the parsley, garlic, shallots, onion, thyme, bay leaf and carrot. Sprinkle these ingredients with the remaining oil and set the bowl in a cool place or refrigerator overnight.

Next day, remove the meat, place it in a roasting tin in an over preheated to 190º C or in a casserole over a low heat. Cook, basting the meat frequently with the oil from the marinade, for about 40 minutes, or until the juices that run out when the meat is pierced are pink. Leave the meat in the tin but strain the marinade through a fine sieve. In a saucepan make a roux with the flour and 1 tablespoon of the strained marinade oil. Add the wine vinegar and pour this sauce over the meat. Cook the meat and sauce together in the oven for a further 2 minutes. Remove the roast to a heated dish. Degrease the sauce and deglaze the pan with the red wine. Mash the bone marrow with a fork and add it to the sauce with the cream. Serve the sauce separately, boiling hot.