_:ndcf5b43c5a7943bc88f088ced4ffbf59xb0
<http://schema.org/recipeInstructions>
"Preheat the oven to 180C/gas mark 4. Sear the beef on all sides in a dry frying pan over a high heat, then sprinkle it with salt and pepper and place it in a big ovenproof dish. Peel the garlic and slice it through the middle into four rounds, scattering them around the beef. Cook for 45 minutes. Remove the meat from the oven and add the port and cream to the roasting tray, before putting it back in the oven for another 20 minutes. Check the meat with a thermometer - you want it to be between 58-60 degrees for medium or 75-80 degrees for well done. Once cooked to your liking, take the meat out of the tray and let it rest for about 15 minutes before cutting it. Just before serving, put the gravy in the tray over the hobs to make sure it's boiling hot. Pour the gravy in a jug for guests to pour over the meat themselves."
<https://www.redonline.co.uk/food/recipes/a503043/roast-beef-with-port-gravy/>