Classic Roast Beef
6 servings
60 minutes
This recipe is a classic way to cook English roast beef. The name itself says what it is: roast beef is baked beef. The recipe requires aged meat: fresh meat will become tough with this cooking method , and the point of roast beef is in the tender texture. The meat is tied with twine for two reasons: this way the meat keeps its shape and stays juicier inside. Hot roast beef can be eaten with the same vegetables it was cooked with, and the English serve cold roast beef with green peas.
1
Prepare the necessary ingredients.
2
Clean the beef tenderloin from membranes and fat.
- Beef tenderloin: 600 g
3
Tie the cut with culinary thread along its entire length to turn it into a neat, even sausage.
4
In a heavily heated pan with vegetable oil, fry the fillet until it turns a characteristic brown color and develops a pleasant roasted aroma.
- Vegetable oil: 30 ml
- Beef tenderloin: 600 g
5
Chop the carrots and onions coarsely.
- Carrot: 1 piece
- Onion: 1 head
6
Chop the celery coarsely.
- Celery stalk: 1 piece
7
Place the cutout in the baking tray.
8
Sauté the vegetables lightly in the same oil.
- Vegetable oil: 30 ml
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
9
Add thyme to the vegetables and send them to the baking tray with a cut.
- Thyme: 6 stems
10
Bake for about forty minutes at 180 degrees. Let the meat rest for about 20 minutes before serving.
- Salt: to taste
- Ground black pepper: to taste