Roast beef with rosemary salt
4 servings
240 minutes
Roast beef with rosemary salt is a classic dish of British cuisine that embodies exquisite simplicity and depth of flavor. Its history roots in the traditions of English meat roasting, where tender beef slowly simmers in the oven, revealing its rich taste and juiciness. Rosemary salt adds a refined spicy note, highlighting the natural sweetness of the meat. The golden potato garnish provides a pleasant texture and complements it with the warmth of rustic flavors. Two sauces — delicate truffle mayonnaise and tangy honey-mustard — unveil a new level of gastronomic delight. This dish is perfect for festive dinners and family gatherings, turning an ordinary meal into a true culinary event.
1
Wash the beef under running water, dry it with a towel. Rub the meat with salt and ground pepper to taste. Place it in a baking dish and let it simmer in the oven at 60 degrees for 4 hours.
- Beef: 400 g
- Ground black pepper: to taste
- Salt: 50 g
2
Wash the potatoes, peel them, cut into wedges, and fry in vegetable oil until golden brown.
- Potato: 400 g
- Vegetable oil: 1 l
3
Rinse the rosemary in water and thoroughly dry it with a towel. In a blender, add salt and the rosemary leaves, torn from the stems, and blend until smooth.
- Rosemary: 1 sprig
- Salt: 50 g
4
Spread the prepared rosemary salt on a baking sheet and dry it in the oven at 50-70 degrees.
5
Mix mayonnaise with truffle oil, honey with mustard.
- Mayonnaise: 190 g
- Truffle oil: 10 ml
- Honey: 100 g
- Mustard: 100 g
6
Slice the cooked meat into thin pieces and place on a plate, adding rosemary salt to taste on top. Serve with potato wedges and two types of sauce.
- Rosemary: 1 sprig
