Roast Beef

Description

This is a recipe for classic roast beef. Simple and devoid of any tricks, except for the fact that the meat must be of good quality. The result can be enjoyed both hot and cold. Roast beef is traditionally sliced thinly (3–5 mm) and served with rich meat sauces. For example, with a sauce made from beef broth and port wine: mix equal parts of broth and port wine, reduce by half with the addition of rosemary, thyme, and a bouquet garni, strain through a fine sieve, return to the heat, whisk in cream and a few drops of truffle oil, and then reduce further until thickened.

Ingredients

• Beef - 1½ kg
• Onion - 1 head
• Carrot - 1 piece
• Celery salt - 1 stalk
• Bouquet Garni - 1 bunch
• Salt - to taste
• Vegetable Oil - 1 fl oz
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the beef of any membranes and fat, tie it with kitchen twine to maintain its density and juiciness, season with salt and pepper, and sear it in vegetable oil on all sides until a brown crust forms. The exterior should look completely cooked. Then remove the meat from the skillet, wrap it in foil, and let it rest for a few minutes on the side.

Step 2

In the meantime, sauté the carrots, onions, and celery in a skillet. Cook them in vegetable oil, adding a small piece of beef fat for flavor.

Step 3

Place the beef along with the vegetables and bouquet garni on a baking sheet and roast for sixty to seventy minutes at a temperature of 392°F.

Step 4

Remove the meat from the oven, wrap it in foil again, and let it rest for another ten to fifteen minutes before serving. The beef needs to recover from the temperature shock to be tender on the plate, as if it hadn't been harshly roasted in the oven, but instead received a relaxing hot massage.

Users Photos

You would also like