Did you know that gravy doesn’t exist in France? No gravy granules in my family’s kitchen cupboards!

Maybe it’s because we just use the melted butter which is flavoured with the meat juices as a sauce.

Taking advantage of the half price offer at the supermarket to enjoy rosbeef-frites tonight and we will have another meal of cold beef tomorrow. Whatever is left will go in the freezer, ready for stuffed tomatoes or courgettes in the summer.

It is important to choose the right cut or you will loose a tooth! The best ‘oven roast’ cut is tenderloin, and then prime rib standing rib, strip loin rib eye, top sirloin, rib, sirloin tip, rump, bottom sirloin tip, inside round, outside round and eye of round.

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Bon appétit les amis!

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