Roast beef medium rare
8 servings
120 minutes
Medium-rare roast beef is a classic dish of British cuisine rooted in the traditions of old English lunches. Juicy, aromatic, with an appetizing crust, this meat masterpiece delights gourmets with its depth of flavor and tender texture. Beef tenderloin seared to a golden hue and then perfected in the oven acquires a rich meaty taste with subtle notes of mustard and black pepper. After resting, the roast beef becomes especially tender as its juices distribute evenly, making each slice rich and balanced. The dish is versatile: it can be served hot with sides or chilled and sliced thinly for sandwiches and appetizers. Roast beef embodies the elegance of simple ingredients, a manifestation of traditions and enjoyment from every perfectly cooked portion.
1
Before starting to work with meat, we wash it, pat it dry with paper towels, and let it 'rest' for 2 hours.
- Beef tenderloin: 650 g
2
15 minutes before the end of the 'break', coat with mustard, salt, and pepper to taste.
- French (Dijon) mustard: to taste
- Salt: to taste
- Ground black pepper: to taste
3
If the meat is not in the right shape, it can be tied with threads. I was lucky - my meat is well-shaped.
4
Place our roast beef on a hot skillet. Sear on all sides until golden brown.
- Beef tenderloin: 650 g
5
Next, preheat the oven to 185 degrees. Place the meat on a baking tray or dish and it will cook to the desired doneness in the oven for about 15-20 minutes. I like medium doneness.
- Beef tenderloin: 650 g
6
You should not pierce or cut the roast beef to check if it's cooked to your liking!
7
After the time is up, take it out of the oven, place it on a plate, and let it 'rest' for another 30-40 minutes.
- Beef tenderloin: 650 g
8
Roast beef can be eaten both hot and cold, sliced into thick or thin pieces.
