Roast beef with potatoes
6 servings
60 minutes
Roast beef with potatoes is a classic dish of British cuisine that embodies both sophistication and simplicity. The origins of roast beef trace back to 17th century England when roasted beef became a symbol of the traditional Sunday lunch. Juicy meat infused with the aromas of black pepper, salt, and white wine gains tenderness through prior soaking in milk. The side of roasted young potatoes, first boiled and then baked in butter, adds a cozy homey flavor to the dish. Corn salad and pickles add freshness and tangy notes. This roast beef is perfect for both festive dinners and family gatherings, awakening warmth from British culinary traditions in every taster.
1
Rub the meat with salt and pepper, place it in a bowl, pour milk over it, and let it sit for 3 hours.
- Salt: to taste
- Ground black pepper: to taste
- Milk: 0.5 l
2
Pat the meat dry with a paper towel.
- Beef tenderloin: 1 kg
3
In a heavily heated pan with olive oil, fry the meat for 3 minutes on each side, then pour in the wine and fry for another 15 minutes.
- Olive oil: 3 tablespoons
- Dry white wine: 0.5 glass
4
Boil the peeled potatoes in salted water, transfer to a baking tray with butter, and bake at 220 °C for 10 minutes.
- New potatoes: 1 kg
- Salt: to taste
- Butter: 50 g
5
Slice the roast beef and arrange it on a plate with potatoes, sliced cucumbers, and lettuce leaves.
- Pickled cucumbers: 300 g
- Lamb's lettuce (mache): 50 g
