The comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about growing up on a farm in Waterford with his grandparents, what he really thinks of Roy Keane and his favourite cocktail.

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Paying tribute to his grandmother, Dorothy, Rosenstock says:

“She gave me the confidence to go out outside my comfort zone.

“She told me all the time that I was special, and I could do anything.

“When I am nervous before a show, I often her voice in my head. We all need a champion.”

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Kevin treated Mario and Caoimhe to roast beef with all the trimmings with a chocolate fudge cake for dessert, sparking memories of growing up, Mario also spoke about the first time he set eyes on his wife.

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In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young.

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Mario’s Classic Sunday Roast Beef

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Serves 4

• 1kg striploin beef
• 1 tbsp oil
• 2 tbsp goose/duck fat
• 8 potatoes
• 4 carrots, sliced
• 150g peas
• 300ml vegetable stock
• 25g butter
• 1 tbsp honey
• Salt and pepper

For the gravy:

• 1 tbsp plain flour
• 100ml red wine
• 300ml beef stock
• 1 tbsp butter (optional)

1. Preheat the oven to 180-200C.
2. Rub the beef with some oil and season well with salt and pepper. For best results, allow the meat to rest for an hour first at room temperature.
3. Place the beef on a small rack in a roasting tray. Place on the middle shelf in the oven and roast for 40-45 minutes for medium/medium-rare. For well done, roast for an extra 10-15 minutes.
4. Meanwhile, in a saucepan of water, bring the potatoes to a boil, then reduce the heat and simmer for 5-7 minutes.
5. Place the fat on a roasting tray (or you can use some from around the joint of beef) and melt in the oven for a few minutes.
6. Strain the potatoes and give them a little shake to fluff them up. Carefully add to the tray of hot fat and return to the oven for 35-40 minutes.
7. Next, prepare the vegetables. Place the carrots in a saucepan and just cover with vegetable stock. Add in the butter, honey and seasoning.
8. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the carrots are cooked to your liking. Add the peas, and simmer for a further 3-5 minutes. Keep warm aside.
9. At this stage, remove the beef from the oven, transfer onto a carving board and allow to rest for at least 10 minutes, loosely covered with tin foil.
10. To make the gravy, drain the excess fat from the tray, then place the tray on the cooker over low-medium heat.
11. Sprinkle in the flour until the mixture becomes dry and lumpy in consistency. Slowly add the red wine and beef stock and boil for a minute.
12. Remove the tray from the heat and carefully strain the gravy through a fine sieve into a clean saucepan. Simmer again until it reaches the desired consistency.
13. Remove the saucepan from the heat and stir in some butter for extra flavour if desired. Pour the gravy into a sauceboat.
14. Carve the beef and serve drizzled with gravy with roast potatoes and vegetables.

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