Festive Roast Beef
4 servings
120 minutes
Festive roast beef is a majestic dish of British cuisine traditionally prepared for special celebrations. A juicy piece of beef infused with the aromas of buckwheat honey, thyme, rosemary, and savory spices achieves perfect tenderness and rich flavor after roasting. Its golden crust caramelized during frying reveals rich meaty tones, while the marinade with hints of garlic and chili pepper adds a slight spiciness to the dish. Serving roast beef comes with a moment of anticipation— the meat needs to 'rest' so its juices distribute evenly, giving juiciness to every bite. An ideal choice for a festive table where each portion is not just food but an enjoyment of depth of flavor and tradition.
1
Take the meat out of the refrigerator a few hours before cooking and let it warm up at room temperature.
- Beef: 1 kg
2
For the marinade, mix mustard, honey, thyme leaves, rosemary, finely chopped garlic, chili pepper, pepper, and salt.
- Grainy mustard: 3 tablespoons
- Buckwheat honey: 2 tablespoons
- Fresh thyme: 3 stems
- Fresh rosemary: 3 stems
- Garlic: 3 heads
- Chili pepper: 2 pieces
- Sea salt: 1 tablespoon
- Freshly ground black pepper: 1 teaspoon
3
Rub the meat well with the prepared marinade and sear the whole piece in a hot pan on all sides until golden brown (5 minutes for the entire searing).
- Beef: 1 kg
4
Transfer the meat to a baking tray, cover with foil, and place in a preheated oven at 130 degrees for 1.5 hours.
- Beef: 1 kg
5
Check the readiness with a meat thermometer (the temperature of the cooked roast beef is 52 degrees).
6
Take the meat out of the oven and let it rest for 20 minutes without removing the foil.