Roast beef (the recipe will be discussed a little below) is a fairly popular dish, which is a large piece of beef baked in the oven. Sometimes this ingredient is fried or stewed on a grill.
The right choice of meat
Before you cook roast beef, you should correctly select all the necessary ingredients, in particular a meat product. It should be noted that it is not recommended to take frozen beef for the preparation of the presented dish. However, a paired product will not suit us. The ideal thing would be a piece of meat that has been lying in the refrigerator for at least three days.
The roast beef, the recipe of which we will consider in this article, will turn out to be very tasty and satisfying if you take beef seedless and with a minimum amount of fat. Before using this ingredient for cooking a fragrant dinner, it is necessary to get it out of the refrigerator in advance and keep it at room temperature for about an hour. So, a piece of meat will heat up to the temperature we need at 20-23 º. By the way, roast beef, the recipe of which involves the use of fresh beef, will turn out to be soft and tender if you purchase the main ingredient only from a young animal. After all, if you take an old and wiry product, then the dish will turn out to be very tough and tasteless.
Roast beef: a classic recipe for cooking
To make a simple, but at the same time satisfying and very tasty dish, you need to stock up on a small amount of inexpensive products. For this we need:
- a piece of beef without bone and fat - 2.5 kg;
- refined olive oil - 45-65 ml;
- Dijon mustard - add to taste and desire.
Processing a meat product before baking it
Strictly observing all the requirements for preparing such a dish, you are sure to cook a very tasty and satisfying roast beef. The recipe for such a classic culinary creation does not recommend the use of salt and other aromatic spices. They can be used only when lunch is served at the table in a sliced form. So, before heat treatment of beef, it should be thoroughly washed, cut off all unnecessary films and veins, as well as the surface layer of fat (if any). After that, a marbled piece of meat needs to be seasoned with Dijon mustard, as well as refined olive oil. These components will give the dish a special flavor and contribute to its uniform coating with a golden crust.
Baking process
Before proceeding with heat treatment, a fragrant piece of meat without bones and a surface layer of fat needs to be rolled up tightly, and then tightly tied with baking thread. This process should start from the center of the product. Next, you need to heat the oven to the maximum, place the processed beef on a wire rack, and install a baking sheet below, into which it is advisable to pour a little drinking water. This will significantly speed up the preparation of roast beef, and it will turn out much juicier.
In the process of baking meat without bone, it is recommended to periodically turn it over. Within a quarter of an hour, the temperature in the oven should be about 250 º. Next, the degree must be reduced to 150 units and cook the dish to the desired softness. It should be noted that beef is considered completely suitable for consumption if a sharp knife is inserted into it and reddish juice stands out from the cut point. To avoid losing the broth when slicing roast beef, the browned piece must be wrapped in several layers of dense foil and left in this position for 20 minutes.
How to serve meat to the table?
After cooking the meat with blood, it should be cut into thin steaks directly in the foil, placed nicely on a flat plate, and then presented to the table with some side dish. It is also recommended to serve sauce, herbs and other snacks in the form of fresh vegetables for such a dish. Enjoy your meal!
Marinated roast beef: step by step recipe
This dish is prepared no more complicated than the previous one. But unlike the classic version, such a dinner is more aromatic and tender. And this is due to the fact that after heat treatment the meat is pickled in a special sauce for several hours. But first things first.
So, the recipe for preparing roast beef with marinade involves the use of the following products:
- fresh young beef tenderloin - 1.5 kg;
- bitter onions - 4 pcs.;
- peeled garlic cloves large - 2 pcs.;
- ground black allspice - 2/3 of a dessert spoon;
- table salt - add to taste;
- refined olive oil - 55 ml;
- wine or balsamic vinegar - 8 large spoons;
- soy sauce - 70 ml;
- dry white wine - 200 ml;
- ground coriander - a dessert spoon;
- seasoning intended for marinade - use as desired (dessert spoon).
Meat preparation
Before you start cooking a delicious meat dish, the acquired piece of beef needs to be carefully processed. To do this, it is necessary to wash it well and cut off all inedible veins and films. Next, the meat ingredient must be rubbed with salt and allspice, and then seasoned with refined olive oil.
Heat treatment
After the piece of beef is fully cooked and seasoned with spices, it should be placed on a preheated pan and thoroughly fried on all sides until a brown crust appears. Next, a delicious meat ingredient must be placed on a baking sheet or any other form and sent to a very hot oven for a quarter of an hour. During this time, the piece will become even more crispy and juicy. It should be noted that roast beef prepared according to this recipe is obtained with a small amount of blood. But those people who do not like raw meat can stand it in the oven for another quarter of an hour. In addition, beef can be preliminarily placed in cooking foil and baked in this condition.
Marinade preparation
Pickled roast beef (recipes with photos are presented in this article) is much tastier and juicier than cooked using the above method. That is why this option is especially popular with those who cannot imagine their life without hearty meat dishes.
After the beef is cooked in the oven, it should be laid out on a large flat plate, and then cut into small steaks up to one and a half centimeters thick. Next, you need to start creating a fragrant marinade. To do this, mix the following components in one bowl: bitter onion rings, grated cloves of garlic, wine or balsamic vinegar, soy sauce, dry white wine, ground coriander and various seasonings. In the resulting marinade, you should put previously fried pieces of beef, tightly close the lid and put in the refrigerator for 6-10 hours, and preferably all night. After this time, the meat is completely saturated with the sauce, it will become as aromatic, juicy and tasty as possible.
Proper serving
Pickled roast beef should be presented to guests on a la carte plates with a favorite side dish. In addition, it is recommended to serve wheat bread, lemon, mustard, garlic or any other sauce, as well as fresh herbs (cilantro, parsley, leek, etc.) and a salad of raw vegetables for a meat dish. Good appetite!