Roast beef tenderloin
4 servings
30 minutes
Roast beef from the tenderloin is a classic dish of British cuisine that embodies the art of meat preparation. Its history goes back centuries when English chefs perfected methods of roasting beef, turning it into a juicy and aromatic treat. The tender and flavorful fillet is first seared to a golden crust and then slowly roasted to reveal its juiciness. During cooking, the meat absorbs its own juices, making it incredibly tender. This dish pairs perfectly with classic sides: carrots, green peas, potatoes, and spicy horseradish. Roast beef is a versatile treat suitable for both festive tables and cozy family dinners.
1
Wash the meat (fillet, thin edge, or tenderloin), trim the tendons, salt it, place it whole on a heated oiled baking sheet or pan, and lightly fry.
- Meat: 500 g
- Vegetable oil: 2 tablespoons
2
Then place it in the oven and roast until done. Every 10-15 minutes, baste the meat with the juices that have formed. If there is little juice, you can add a bit of broth or water. The roasting time depends on how you want the roast beef - well done, medium, or rare.
- Meat: 500 g
3
When the roast beef is ready, it is removed from the pan, sliced, and placed on a plate. As a side dish, you can serve sliced carrots and green peas dressed with oil, potatoes (boiled, fried, in milk, or as mashed), and grated horseradish. The meat is drizzled with the strained juice from frying and melted butter.
- Meat: 500 g
- Vegetable oil: 2 tablespoons
