Gastronomy  Roasted Beef
15/11/201408:20 Mayu-Kitchen
A classic Recipefriendly, family food  and very easy to do!  Here is HOW TO MAKE the roasted beef  — it is essential to know the days before big dinner  :)  The rump meat is a good part for roasted beef. .

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Roast Beef Classic (2-3 person)
1 fillet of beef (roasted) 500 g
50g butter   / 5oml  of olive oil  / 1 onion  / 2 cloves of garlic
thyme /1 bay leaf/ 5oml of dry white wine / 20oml beef stock / salt & pepper


 

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1   Leave beef  from refrigerator 30 minutes before preparing and leave the air.
2   Remove the string and the bard, if they have.
3   In an ovenproof skillet, heat the olive oil & butter.
4   Sear the beef on all sides. Do not add salt.
5   Meanwhile,  this time, chop the onion and garlic.
6   Add onion and garlic, a sprig of thyme and a bay leaf around beef.
7   Preheated oven, 240 ° C. The cooking time depends on the weight of the meat. It takes 12 to 15 minutes cooking time for 500g beef  for rare heart cooking. (20min for 700-800 grams)
8   Bathing meat with juice / wine/ oil during cooking.
9   The core temperature must be 50/55 ° C. This can be checked using a thermometer.
10 In the end of the cooking, remove the beef from the oven, and rested in a plate or grid.
11 The cover with aluminum foil to keep warm.
12 Sauce:   With the pan with the meat-juice, deglaze with white wine.
14 Reduce the juice, then add beef stock, Reduce again.  and Pass the sauce. Adjust seasoning.

15 At the time of dressing, remove the roast beef to the pan.
16 Slice the roast into thin slices preferably.
17 Add to the sauce. Serve hot roast beef.


 

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Notes:
Salt is Last minute when you serve. You can serve with green beans sautee with butter and onion,  or potatoes. The roast will be even better served cold the next day for sandwiches.


Mayu is a Japanese chef, a host of Mayu’s Kitchen in Paris, a food analyst, and vegetable nutritionist. As a food nomad, born in Japan, then she moved to many countries, North America, Mexico, UK, France and Japan.

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