Classic Roast Beef

6 servings

60 minutes

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This recipe is a classic way to cook English roast beef. The name itself says what it is: roast beef is baked beef. The recipe requires aged meat: fresh meat will become tough with this cooking method , and the point of roast beef is in the tender texture. The meat is tied with twine for two reasons: this way the meat keeps its shape and stays juicier inside. Hot roast beef can be eaten with the same vegetables it was cooked with, and the English serve cold roast beef with green peas.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Beef tenderloin

600 g

Onion

1 head

Carrot

1 piece

Celery stalk

1 piece

Thyme

6 stems

Vegetable oil

30 ml

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Clean the beef tenderloin from membranes and fat.
Required ingredients:
1. Beef tenderloin: 600 g

3
Tie the cut with culinary thread along its entire length to turn it into a neat, even sausage.

4
In a heavily heated pan with vegetable oil, fry the fillet until it turns a characteristic brown color and develops a pleasant roasted aroma.
Required ingredients:
1. Vegetable oil: 30 ml
2. Beef tenderloin: 600 g

5
Chop the carrots and onions coarsely.
Required ingredients:
1. Carrot: 1 piece
2. Onion: 1 head

6
Chop the celery coarsely.
Required ingredients:
1. Celery stalk: 1 piece

7
Place the cutout in the baking tray.

8
Sauté the vegetables lightly in the same oil.
Required ingredients:
1. Vegetable oil: 30 ml
2. Onion: 1 head
3. Carrot: 1 piece
4. Celery stalk: 1 piece

9
Add thyme to the vegetables and send them to the baking tray with a cut.
Required ingredients:
1. Thyme: 6 stems

10
Bake for about forty minutes at 180 degrees. Let the meat rest for about 20 minutes before serving.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste