Roast beef in mustard-balsamic marinade
6 servings
60 minutes
Roast beef in mustard-balsamic marinade is a true embodiment of British culinary tradition, combining elegance and simplicity in preparation. The origins of this dish date back centuries when roasted beef adorned royal tables. The marinade made from grainy mustard and balsamic vinegar adds zest to the meat, balancing sharpness and a hint of sweetness. Perfectly roasted, it remains juicy inside while the thin mustard crust reveals the richness of flavor with each bite. An ideal choice for family dinners or festive gatherings, roast beef can be served with roasted vegetables or classic Yorkshire pudding, making the meal truly British. Each preparation of this dish is a journey into the world of culinary mastery where every ingredient plays its important role.
1
Mix all the ingredients for the marinade
- Grainy mustard: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
2
Coat the beef (brisket, loin, or flank) with marinade on all sides and place it in a heatproof dish. Put the meat in a cool place (can be in the fridge) to marinate for 1 hour.
- Beef: 1 kg
3
After the specified time, one hour before baking, bring the meat to the kitchen and leave it on the countertop to reach room temperature.
4
Preheat the oven to 180 °C.
5
Place the beef in the preheated oven and bake for 15 minutes. Reduce the temperature to 160 °C and bake until the internal temperature of the meat reaches 60 °C, about 20-30 minutes for medium doneness (pink inside), or 70 °C for about 40 minutes for well done.
6
Remove the roast beef from the oven, transfer it to a clean plate, and let it 'rest' for 20 minutes. To prevent the meat from losing temperature too quickly, you can cover the surface of the roast beef with foil.
7
After resting the meat, the roast beef can be sliced and served.