Roast beef tenderloin. Roast beef - what is it? Roast beef classic recipe with photos. Step-by-step cooking recipe

This recipe shows how to cook beef roast in the oven. This means using an oven and only an oven, and nothing but an oven. Without frying in a frying pan, without any additional additives, as when cooking using the technique. An oven, a baking sheet and a metal grill are all we need. In general, this is a recipe for lazy or very busy people who don’t have time to stand at the stove. If your oven has a timer, then all you have to do is preheat the stove to the desired temperature, put the meat in the oven and set the timer for the desired time. If there is no timer, well, then after the same time (not very long) you need to turn off the oven yourself, and that’s it. Those. This roast beef in the oven is cooked using one single temperature setting, and not stepwise switching (such recipes also exist).

Since I am an ardent fan, I think it makes sense to explain why I resort to other techniques from time to time. This has to be done, firstly, when the pieces of meat are too large - I simply don’t have cans and bags for 2 kilos of beef. Secondly, traditional roast beef is easier to make in the oven, you can’t argue with that.

The disadvantage of old technologies for preparing roast beef is that, whatever one may say, it turns out less soft and juicy than sous vide. Those who are ready or forced to put up with this, I suggest using this recipe.

Its important feature is that it only works when the size of a piece of meat is more than 1 kg. Small pieces will end up dry.

If your piece of meat has an outer white film (bursa), it must be carefully removed from the entire surface. I use the so-called "false fillet" from the shoulder, this piece has connective tissue in the middle, so it is better to eat it cold. A classic roast cut of beef made in this recipe is perfect and piping hot.

Preheat the oven to 240-250 C (depending on what degree of roasting is needed).

Coat the entire surface of the meat with fat (any of the refractory animal fats, butter or coconut oil). Sprinkle with coarse salt and pepper. Fat - a tablespoon per kilogram of meat weight, coarse salt - too, pepper - to taste.

Place the meat in the oven on the middle rack on a metal rack placed over a baking sheet. Bake roast beef in an oven with air circulation at a temperature of 240-250 degrees at the rate of 1 minute per 100 grams of meat weight. Those. I had a piece of 1800 g, it should be baked for 18 minutes. If you want bloodier meat than mine, then set the temperature to 240 degrees, mine was 250. After this time is over, DO NOT OPEN THE OVEN for 2 hours. We do not open it under any circumstances, our meat is still not ready, it finishes in the residual heat of the oven. That's how it should be.

If after this time you are going to eat the roast beef hot, but it has already cooled down, then preheat the oven to 200 degrees and leave the roast beef in it for 10 minutes, and then let it rest outside the oven for 15 minutes. Do not cut the piece before doing this. But such a procedure is only necessary for ovens with poor thermal insulation; most modern ovens do not suffer from this; in them, the meat should be at just the right temperature for serving. To eat roast beef cold, after two hours of cooling in the oven, you need to remove it and let it cool first at room temperature, and then place it in the refrigerator.

Bon appetit!

Despite the minimalism in preparing beef roast beef, this classic dish of English cuisine simply tastes excellent and has an incredibly appetizing and attractive appearance. It’s not for nothing that the great Russian poet Pushkin dedicated enthusiastic lines to roast beef. The pleasure of eating juicy meat with a fried crust is incomparable to anything. Additional pleasure is given by the impressive size of the finished dish, because it is prepared from a whole cut of meat weighing at least three kilograms.

True connoisseurs of this amazing dish claim that real roast beef must be rare. But what should those who do not eat such meat do? Should they really give up the pleasure of tasting English food? Previously, indeed, roast beef was served only with blood. But all these beliefs are far in the past, and everyone is free to eat what they like best. And if you prefer well-done meat, then get ready for the fact that you will have to bake the roast beef for at least two hours.

How to cook classic beef roast - recipe?

Ingredients:

• beef on rib – 4 kg;
• non-iodized coarse salt – 30 g;
• vegetable oil – 75 ml;
• ground black pepper – 10 g.

Preparation

In the classic version, roast beef is prepared from a large, whole piece of beef without the use of any spices. But most often, cooks still use a minimum set of salt and pepper.

So, choose the right beef. It is beef, and not veal, that is the basis of real roast beef, as it has the most suitable taste qualities for this. It is best if it is marbled meat, a thin or thick edge with ribs, or, in extreme cases, a sirloin.

Rub the meat with coarse salt and ground black pepper, grease it generously with refined vegetable oil and place it on a baking sheet, ribs down. Place it in an oven preheated to 240 degrees and maintain at this temperature for fifteen minutes. Then lower the heat to 150 degrees and cook the roast beef to the desired degree of doneness from forty-five minutes to three hours. Every twenty minutes, pour the juice over the meat piece. When ready, leave the meat under foil for twenty minutes, and only then can we serve.

How to cook spicy beef roast?

Ingredients:

• beef – 3-4 kg;
• Worcestershire sauce – 40 ml;
• Dijon mustard – 40 g;
• olive oil – 55 ml;
• garlic – 2-3 cloves;
• rosemary (sprigs) – 5-7 pcs.;
• liquid honey – 60 g;
• salt;
• ground black pepper.

Preparation

First of all, let's prepare the marinade for the beef roast. To do this, mix olive oil with Worcestershire sauce and Dijon mustard, peel and squeeze the garlic, pick, finely chop and add needles from rosemary sprigs, pour in honey, add salt and ground black pepper. Mix everything well, measure out a quarter of the resulting mixture and rub the beef thoroughly.

After an hour and a half, when the meat has marinated, place it on a baking sheet, place it in a cold oven and set it to a temperature of 250-300 degrees. After twenty minutes, reduce the temperature to 150-160 degrees, season the meat with the remaining marinade and cook the roast beef for two to two and a half hours or until the desired degree of doneness, periodically basting it with the released juice. If you want to get a dish with blood, then after forty-five minutes, begin to check the readiness by piercing a toothpick. If a yellow-pink liquid comes out, it means the dish has reached the desired level of readiness for you.

No one will argue that the British know a lot about food. Beef roast beef can serve as a clear proof of this. What is this dish and how to prepare it?

Description of the dish

The name “roast beef”, taken from English, is used by all culinary specialists in the world in its original form. It is a combination of two words: “roast” - “fry” and “beef” - “beef”. From this it is clear that roast beef is being prepared from beef. Although some celebrities did it in their own way. For example, I prepared it from pork and was very pleased with the result. In general, beef is a rather complex product, very tough and difficult to process. In addition, in the 8th century, when roast beef first became known to the world, it was more expensive than any other meat. In England it was customary to make it stewed or chopped. The famous English pies stuffed with beef were also very popular back then. It should be noted that regular roast beef has 3 degrees of doneness. It all depends on the temperature of the meat at the end of baking:

1. 60 degrees - “with blood”.

2. 70 degrees - a medium-fried product.

3. 80 degrees - the meat is completely cooked.

How to choose meat

The British are known to be very scrupulous people. They pay special attention to the selection of the starting product. The piece should be quite voluminous. This is why it is better to use the middle part of the back, up to about the fourth rib. Further towards the tail, the pieces of meat become more massive, but smaller in diameter. It is also worth remembering the most important rule: the meat must certainly be fresh. In this case, at least 3 days must pass after the animal is slaughtered. During this time, special substances (enzymes) are formed in the tissues, which help soften muscle protein during the cooking process, giving the finished dish a unique aroma and delicate taste. The meat of a freshly killed animal does not contain enzymes and will become tough when fried. Also, under no circumstances should you take a frozen product. It is better to buy fresh meat at the market, wrap it in food paper and keep it in the refrigerator for a week at zero degrees. Then you can be sure that you will succeed in roast beef.

Cooking options

There are three ways to cook meat:

• bake;
• stew;
• roast on a grill or spit.

Roast beef is a unique dish. You can eat it with equal pleasure cold or hot, with or without a side dish. As a rule, there is no side dish for such a dish. Instead, sauce and herbs are served with the meat. But the chef’s imagination, as we know, knows no bounds. For example, Polish chefs came up with their own version of the dish. The baked meat is cut into pieces 1.5 centimeters thick, placed on a plate and poured with pre-prepared mushroom sauce. It's not difficult to do. To do this, fry fresh, thinly sliced ​​champignons in butter. Then add chopped garlic, dried thyme, salt and pour cream over everything. As soon as the mass thickens, the sauce is ready. In general, roast beef looks very solemn on the dinner table and turns an ordinary meal into a holiday.

In the best English traditions

To appreciate this dish, you need to cook it the way English chefs do. The classic beef roast beef recipe is quite simple and requires a very small set of ingredients: vegetable oil. You will also need a small piece of regular food rope.

Strange set, isn't it? Some may be surprised by the lack of seasonings, but this is the only way to feel the real flavor of the meat. Everything is done as follows:

1. Clean a piece of meat from excess films, and then carefully tie it with a rope so that it becomes oval. This will make it easier to cut it after cooking.
2. After this, the meat must be fried on all sides in a frying pan in boiling oil until a characteristic crust forms. It is better to take a frying pan with a ceramic or non-stick coating so as not to spoil the product.
3. Grease the fried piece with vegetable oil, place in a deep baking tray and place in the oven, preheated to 240-250 degrees, for 15 minutes.
4. Then the heat must be reduced to approximately 150 degrees without removing the product from the oven. At this temperature, the meat should stand for another 20 minutes. Readiness is usually checked with a toothpick. A pale pink juice should be released at the puncture site. If the color of the liquid is bright red, it means the meat is not ready yet, while light color indicates that it is already overdried.
5. Next, the still hot meat needs to be wrapped tightly in foil and left for 15-20 minutes until it is completely cooked.

After this, the roast beef needs to be unwrapped, placed on a wide dish and cut into thin slices. The classic beef roast recipe does not tolerate any seasoning in the form of pepper or salt. The British, as a rule, eat it with various sauces containing mustard and horseradish. And green peas are perfect as a side dish.

Modern cooking option

Some people believe that meat must be cooked with spices. Perhaps they are right. Of course, flavoring and aromatic additives add zest to the product. In addition, modern technologies make it possible to simplify the housewife’s work as much as possible. There is a recipe according to which you can cook roast beef from a method that is unusual, but simple and convenient. You will need a piece of beef weighing 600 grams, 2 tablespoons of vegetable oil and mustard, a quarter glass of dry white wine, ground pepper, rosemary and salt to taste.

The dish is prepared in 4 steps:

1. Pepper the meat, sprinkle with salt and coat well with mustard.
2. Pour in wine and leave to marinate for 40 minutes.
3. Transfer the product along with the marinade into a slow cooker, add rosemary and vegetable oil.
4. Close the lid and set the “quenching” mode. After 1 hour, the finished meat can be safely served.

You can choose any side dish, and be sure to pour the hot marinade over the meat.

Option with spices

There is an opinion that there is no need to pre-fry meat. After all, it goes into the oven after that. But good spices have never harmed any meat dish. There is another good way to cook beef roast beef. You will need the following set of initial ingredients: for 2 kilograms of beef fillet - a teaspoon of salt, 2 tablespoons of vegetable oil and half a teaspoon each of ground black pepper, dried rosemary, dried garlic and onion in the form of a fine powder.

Cooking process:

1. In a separate bowl, mix all ingredients except salt.
2. Coat a piece of meat on all sides with the prepared mixture.
3. Place the meat on a baking sheet, cover with cling film and place in the refrigerator to marinate for 2.5-3 hours.
4. Approximately an hour and a half before the start of cooking, take out the baking sheet so that the product warms up slightly to room temperature.
5. Heat the oven to 230 degrees and place the meat in it for half an hour.
6. Reduce temperature to 180 degrees and wait another hour. The time is taken from the calculation: for every half a kilo of meat - 15 minutes. During this time, the meat must be basted with the juice that collects on the baking sheet.
7. Remove the finished piece from the oven and add salt.
8. Then transfer it to a clean, slightly warmed dish, wrap it in foil and leave it in that position for half an hour.

After all these procedures, the meat can be served. The spices will do their job, and such roast beef will not leave anyone indifferent.

Miracle from the oven

Roast beef can be prepared in another way. The set of ingredients is standard: 2 kilograms of prepared beef, coarse salt, 3 tablespoons of spices (garlic, rosemary and pepper).

The cooking method is slightly different:

1. Tie a piece of beef tightly with twine. First, the meat must be kept in the refrigerator for 7 days, wrapped in food paper.
2. Chop the garlic cloves using a knife. This will add a specific aroma to the finished product.
3. Finely chop the rosemary leaves, mix with salt and pepper and mash a little.
4. Gently brush the beef with mustard and cover it with a layer of crushed spices.
5. Then everything is as usual. Place the meat on a baking sheet and place in the oven. Then let the finished product cool slightly under a layer of foil - and you can invite guests.

Meat looks very impressive on a dish, so it is not customary to supplement it with a side dish. Although everyone does as he pleases.

Non-standard temperature regime

It is not necessary to bake meat at high temperatures. If time allows, then you can do things a little differently. There is one non-standard recipe for beef roast beef, when the baking time is increased several times, and the result is still excellent. You will need a minimum of products: for one and a half kilograms of beef - a couple of tablespoons of melted butter, a little salt and pepper.

The cooking process begins as usual:

1. Fry the meat, thoroughly rubbed with pepper and salt, in melted butter.
2. While still hot, place it on a wire rack in the oven and bake at a temperature no higher than 90 degrees for 2.5 hours.
3. Remove the baked beef from the oven, wrap in foil and let cool slightly.

Oddly enough, the meat turns out very soft, tender and juicy. And most importantly, in the middle it is bright pink, and there is not a drop of blood in it. While the meat is cooking, you can make a sauce of your choice or bake vegetables as a side dish. Here the hostess can show her imagination, and the guests will then appreciate it.

The dish is quite accessible to prepare at home. Moreover, the classic beef roast beef recipe seems very simple at first glance, but it has its own subtleties and secrets. Properly fried meat has a bright, rich taste and aroma that will not leave gourmets indifferent.

The history of the “truly English” dish

Unlike French or Italian cuisine, British cuisine cannot boast of sophistication and variety. In a country where the weather is damp for half the year and the piercing winds of the North Atlantic constantly blow, the population has no time for culinary subtleties - food should, first of all, be satisfying and saturate with energy for a long time. British dishes, including roast beef, meet these requirements 100%.

The original name roast beef translates as “baked beef”. The British insist that other types of meat will not give the dish the desired taste and texture. In general, in English cuisine there are many recipes with beef, while lamb, pork and poultry are considered “supporting characters”. This is not surprising if we remember that the climate of the British Isles is favorable for cattle breeding and, starting from the 17th century, many new meat breeds appeared here, becoming famous throughout Europe.

Around the same period, the table of wealthy Englishmen was decorated with roast beef - ordinary people could not afford such a treat. Beef has always been considered the food of aristocrats, but after King James I Stuart knighted... a bull carcass in 1617, its consumption became a legalized privilege of high society.

Initially, a piece of meat tied with twine was fried on a spit over coals or an open fire. The result was ideal from the British point of view - a crispy crust and pinkish (often with blood) flesh inside.

In addition to the nobility, soldiers of the British army were fed this elite meat dish, believing that it gave strength and raised morale. The famous 18th-century writer Henry Fielding sang the praises of roast beef in his ballad of the same name, which became the unofficial national anthem.

This work said that after eating beef tenderloin, the British became invincible, instantly dealing with the flimsy “frog” French. In response, the eternal enemies on the other side of the English Channel nicknamed the inhabitants of the British Isles “les rosbifs,” but this sounded more like a compliment.

The tradition of serving roast beef to the table on Sunday took hold in the 19th century, when beef became available to the middle class. Cooking a massive piece of meat required a fairly large fireplace or oven, which was only found in rich homes. Enterprising Englishmen found a way out - on the way to church, they brought raw meat to bakeries (they didn’t make bread on Sunday), and on the way back they picked up the already cooked aromatic roast.

Yorkshire pudding

In England, this dish made from liquid unleavened dough is served along with fried beef tenderloin. Initially, meat and baked goods were cooked together on two levels. The beef was placed on top, and the pudding, during the frying process, collected the juice and fat dripping from it, soaking in them and becoming incredibly tasty.

In the 19th century, both ingredients of Sunday lunch were served alternately to save money. First they ate a rich pudding and only then meat, of which there was little due to the high cost. As a result, the family was fed and the budget did not suffer.

How to choose the right meat for roast beef

Only premium beef is suitable for roast beef. It could be:

• dorsal part (thick edge);
• tenderloin;
• sirloin;
• fillet (thin edge);
• rump.

The ideal option is the “prime rib” cut - a fragment of the back with a spine and 4 ribs. This meat is incredibly tender, with a layer of fat, and the bones during the cooking process give it a slight nutty flavor.

Other things to consider:

1. Roast beef is prepared only from the meat of adult animals, which has a pronounced taste and a large amount of fatty layers (marbling). Veal is not suitable in this case.
2. When purchasing, pay attention to the degree of maturity. Fresh meat in the full sense of the word is hardly possible to purchase in urban areas. And within an hour after slaughter, the animal’s muscles begin to stiffen, causing the product to become hard, poorly digestible and smell unpleasant. Such meat, like frozen meat, is not suitable for the No. 1 dish of English cuisine. The best option is dry-aged beef, which can be purchased ready-made. It is fermented in special salt chambers at temperatures close to 0ºC for 10 – 28 days. This is an elite product with pronounced taste. Meat is also sold in vacuum packaging, naturally fermented in a humid environment. Its ripening period is much shorter - only a few days, but the consistency and taste are more delicate. Generally, stores offer wet-aged beef as a more affordable option for the general consumer.
3. The weight of the cut must be at least 1.5 kg. In a large piece, the pulp will not dry out.
4. Films and connective tissues are undesirable. They will make the dish tough.
5. The meat of old animals has a characteristic dark red color, and the fat has a yellowish tint. It is better not to buy such a product, it has little taste and benefits, but is high in cholesterol.
6. Experienced chefs advise choosing a cut with a bone - the roast beef will be more tender and juicy. In addition, it will be more convenient to prepare.
7. The further the part of the carcass intended for roast beef is from the head, the tougher the meat will be.

Subtleties of cooking

The ideal beef cut has been selected, but it still needs to be properly “brought to condition.” The technology for preparing roast beef involves storing fresh meat in the refrigerator for complete ripening, production of enzymes and fermentation. Of course, this stage is necessary only if you bought regular beef on the market, and not special - wet or dry aged as described above.

Fresh meat is wrapped in oiled parchment or placed on a wire rack in a container with an airtight lid. In this form, it should lie for 5 to 7 days in the “freshness zone”. You can add bay leaf and allspice.

Before cooking, keep the beef at room temperature for at least 2 hours to ensure it heats evenly. Otherwise, the outer and inner layers will cook at different speeds.

Some housewives, in order to speed up the baking process in the oven, place the meat in foil or a culinary sleeve. Under no circumstances should this be done!

Ideally, the beef is placed on a grill grate and cooked using a convection heater. It is not advisable to place roast beef directly on the bottom of a fireproof dish - it will cook in its own juices. If there is no grill, a pillow of vegetables or a stand, for example, of skewers, is built for the cut.

If the meat is on the bone, it is first baked with the ribs down. You need to turn over and lift the piece with special tongs, and not with a fork, otherwise the juice will leak out. A roll is made from boneless beef.

The easiest way to determine the degree of doneness is to use a meat thermometer. Below we provide a table showing all the options for roasting roast beef and the time during which you can achieve the desired result. Let us remember that protein coagulates at 42ºС and, in principle, such meat can already be considered harmless to the human body.

It is clear that a cut weighing 2 kg will have to be cooked about 2 times longer, and so on.

The optimal roast for roast beef is medium done, when the meat inside is juicy and soft, and when cut, pinkish juice flows out of it.

During baking, it is advisable to baste the dish with leaked meat juice every 10 - 15 minutes and immediately put it back in the oven so that it does not cool down.

The finished roast beef is not cut immediately. It will be most delicious on the second day, since the juice will be evenly distributed between the layers of meat.

Temperature

Even famous chefs do not always pay attention to this point. They believe that it is enough to keep the roast beef in the oven at the same temperature to achieve a completely acceptable result.

However, their opponents are confident that the dish requires a special approach and recommend the following baking algorithm:

• Preheat the oven to 250ºC, place the meat and cook for 15 minutes, turning over to form a uniform crust;
• reduce the temperature to 160 - 180 ºС and continue processing the beef, spending an average of 15 minutes for every ½ kg of raw product.

Whether such subtleties are needed, each housewife decides for herself. You can “feel the difference” only through experimentation. But if you consider that previously roast beef was cooked on coals, which gradually cooled, the advice is not unreasonable.

An alternative to baking at maximum temperature is to pre-fry the meat in a frying pan.

Roast beef according to the classic recipe. Master class with photos

We offer you to prepare delicious and juicy roast beef using a simple, affordable recipe. If you have to choose between beef tenderloin and thick rib, which are the ones that are used most often, we would advise you to go with the second option. It is still better to cook the French equivalent of steak from the tenderloin - “châteaubriand”.

The dish is eaten both hot and cold – it is equally tasty. The British prefer cold roast beef with spicy seasonings: mustard and horseradish.

Recipe information

• Cuisine:International
• Type of dish: main course
• Cooking method: frying, baking
• Servings:6
• 1 hour

Ingredients:

• beef (tenderloin or thick cut) - 1 kg;
• sea ​​salt to taste;
• ground black pepper to taste;
• olive oil - 1-2 tbsp;
• mixture of Provencal herbs - 0.5 tsp.

How to cook

To prepare roast beef, we take the thick edge. If it was stored in the refrigerator, be sure to take it out at least an hour before cooking, it should be at room temperature. Pat dry with a paper towel; the meat should be dry. Let's clean it of tendons, films and connective tissue.


Lightly brush the cut with olive oil. This is what will give you a nice thick crust.

Tie the piece of meat in several places with kitchen twine or twine. This will give it a round shape and keep the juices inside while cooking.


Heat the frying pan. Fry the meat on all sides until golden brown. There is no need to add fat to the pan, since we have already greased the roast beef with olive oil.


Transfer the roast to a foil-lined pan. Salt and pepper the meat on all sides. Grind the mixture of Provençal herbs in a mortar and also sprinkle our future delicacy with them. An easier way to do it is this: pour salt and pepper with herbs into a baking dish and roll the meat in them.


Preheat the oven to 180ºC and cook the product on top and bottom heat for 35-40 minutes. There is no need to turn on convection here. If you have a kitchen thermometer, the temperature inside the finished roast beef should be about 55-60 ºС. But as a rule, the meat is perfectly cooked in 40 minutes.
Remove the finished roast beef from the oven, cover with a lid or large dish and let it rest for another 20 minutes. During this time, the juices will be distributed throughout the entire piece of meat, with some juice coming out. By the way, you can make a delicious sauce from it by adding a little butter and mustard.


After a while, remove the threads, cut the meat into small portions (exclusively across the grain) and serve with vegetable salad. It is also common to combine roast beef with mashed potatoes.

In addition to salt and pepper, rosemary is traditionally used as a seasoning, which harmonizes well with beef. This spice was loved by Prime Minister Winston Churchill, who prepared a patriotic meat dish according to his “signature” recipe.

Marinated beef roast recipe

The marinade gives the meat additional softness and piquant taste, and also extends its shelf life.

In classic English cuisine, they try to preserve the naturalness of beef as much as possible, without “burdening it down” with additional seasonings or complex sauces.

But large restaurants in the world today are deviating from this rule, which is why the dish takes on international features.

For those who are not very favorable to meat “as it is,” the marinating option will serve as a real lifesaver.

For the recipe we need:

• 1.5 kg of premium young beef.

The optimal marinade for roast beef according to a recipe often used by leading chefs:

• 4 medium onions;
• 3 – 4 cloves of garlic;
• 3.5 tbsp. l. olive oil;
• 8 tbsp. l. balsamic vinegar (you can use red wine);
• 70 ml soy sauce;
• 200 ml dry white wine;
• to taste: sea salt, herbs, coriander, ground black pepper.

Unlike other meat dishes, roast beef is marinated not raw, but fried beef.

How to cook

Let's prepare the dish according to the classic recipe given above. There is no need to coat the meat in spices before baking; just salt and pepper is enough. It should spend 15 minutes in the oven when roasted rare or 30 minutes until medium.

Cut the cooled roast beef into portions, 1.5 cm thick. Place in a container with a tight-fitting lid or an airtight bag, pour over the marinade and leave in the refrigerator for a day. Attention: the most delicious dish will be on the 2nd – 3rd day. You can store it for about 2 weeks, although the delicious product is eaten much earlier.

Preparing the marinade:

It is advisable to cut the onion into rings and chop the garlic, but do not turn it into mush.

Add the spices listed in the recipe to the vegetables and pour first soy sauce and then olive oil. Mix everything well.

You can season the mixture with parsley.

Try using soy and Worcestershire sauce for the marinade in a ratio of 1/1.5, respectively, replace black pepper with a mixture of peppers, and also use lingonberries (40 g). The taste of roast beef will be close to game.

How to serve

An aristocratic dish cannot be eaten just like that, in a hurry. Traditionally, the favorite of English cuisine was served with boiled potatoes and green peas, in the company of the inevitable Yorkshire pudding.

The “vegetable set” was supplemented with stewed carrots, turnips, asparagus or Brussels sprouts with bacon. For spiciness we used mustard and a simple sauce made from a mixture of horseradish and cream. All the components of Sunday lunch were laid out on a wide dish, from which everyone took their portion.

Potatoes require special attention. Usually they took tubers with a high starch content, small in size, so that they could be boiled whole. The half-cooked potatoes were placed in a frying pan with melted butter or goose fat and browned in the oven immediately after the roast beef.

There are other serving options. For example, Aromatic “green butter” is made to accompany the meat delicacy. It is placed on the beef that is not yet completely cooled and allowed to slowly melt. The tasty decoration is a mixture of butter with lemon juice, garlic, salt and finely chopped herbs: basil, parsley, cilantro.

Lovers of proper nutrition try to eat beef with fresh salad - this is also tasty and acceptable. Just onion rings, pickled as an option, will also work.

In addition, with baked beef, cut into thin slices, you can make excellent sandwiches, which will be quite in the English spirit. The dish is complemented with gherkins and pickles.

Slicing

If the beef cut was taken with bones, the backbone must first be removed before cutting. Next, using a sharp knife, the piece is cut across the grain into thin slices, 5 mm thick, along with the ribs.

Before serving portions are placed on individual plates, all bones are removed. This is done so that the juice does not leak out.

Sauces

This is the best addition to a meat delicacy, emphasizing its unique taste. The hot dish is especially popular with a sauce based on juice and fat that flows out during the cooking process. Red wine is added to them.

Wine sauce

• 2 cups meat gravy;
• 1 glass of dry red (semi-sweet) wine;
• 2 t.l. corn starch;
• pepper, salt to taste.

Boil wine, pour in meat juice, keep on fire. Separately, dilute the starch and add to the mixture as a thickener.

Cold beef is ideally seasoned using the following recipe.

Horseradish-based white sauce

• ½ cup cream, 20% fat;
• 3 tbsp. l. grated horseradish;
• ½ tsp. granulated garlic;
• salt to taste.

Combine all ingredients in a saucepan, mix well and bring to a boil. Serve fresh chilled.

Instead of cream, you can use full-fat sour cream.

Berry sauce

It is made on a wine basis with the addition of cranberries, pureed through a sieve.

Mustard-mayonnaise sauce

• 4 tbsp. l. Dijon mustard;
• 4 – 6 tbsp. l. mayonnaise;
• 2 tsp. white wine vinegar.

Beat the ingredients in a blender, add salt and ground black pepper.

Start your acquaintance with English cuisine with the magnificent roast beef dish, sung by writers and poets. And you will definitely want to cook it again and again.

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The classic beef roast beef recipe came to us from England. Previously, this dish was cooked over an open fire, but today it can be made in a regular oven. The most important thing is to choose the right meat and strictly observe the temperature regime.

Any culinary journey always begins with the classics. The same recipe offered below is used by the British in preparing the dish.

You can get appetizing and juicy roast beef only from marbled beef with a layer of fat, which during baking will permeate the meat and give the dish a unique aroma.

• ½ kg beef tenderloin;
• 80 g lard;
• carrot;
• onion;
• 2 tbsp. spoons of granulated sugar;
• 3 tbsp. spoons of flour;
• celery root;
• salt, pepper, rosemary, parsley, bay leaf;
• olive oil

Cooking method:

1. Chop the celery root, carrots and onions, mix them with salt, sugar and pepper. We begin to mash the vegetables with our hands until they release juice.
2. We break the bay leaves and add them to the vegetables along with olive oil and rosemary leaves.
3. We wash the beef, dry it and thoroughly soak it in the resulting marinade. We leave the meat for several hours, or it is better to marinate it for a day.
4. As soon as the meat is marinated, remove all the vegetables from it, bread it in flour and fry in a frying pan until golden brown. For frying, you can use lard or regular oil.
5. Take a baking dish, transfer the fried meat into it and put it in an oven preheated to 220 degrees for 30 minutes. We check the readiness of the dish using a special thermometer or a toothpick, but do not pierce the meat with sharp objects - this will cause the roast beef to lose its juiciness.

Roast beef baked in foil will never dry out, but on the contrary, the meat will be saturated with juice and become even more tender. As a side dish for this dish, you can bake vegetables separately, such as eggplant, bell peppers, carrots and onions.

Ingredients:

• 1.5 kg beef;
• 30 ml orange juice;
• 40 ml soy sauce;
• 2 tbsp. spoons of honey;
• sunflower oil;
• nutmeg, herbs de Provence, pepper, salt.

Cooking method:

1. The first step is to prepare the marinade. To do this, mix a spoonful of vegetable oil with orange juice, honey and soy sauce. At the tip of the knife, add nutmeg, some Provençal herbs, salt and pepper to taste.
2. We wash the beef, dry it and rub it on all sides with the prepared marinade. Leave the meat to marinate for 2 - 3 hours at room temperature.
3. Take a frying pan, add oil and fry the meat until an appetizing crust appears.
4. Grease the surface of the food foil with oil, place the meat on the sheets, wrap and bake the beef roast in the oven for 40 - 45 minutes at a temperature of 180 degrees.

Juicy and aromatic roast beef with mustard - this dish will make your evening unforgettable! Its taste will largely depend on the seasoning itself. Therefore, it is better to use fresh hot sauce, which will allow you to cook tender and soft meat.

Ingredients:

• 1 kg beef;
• Art. spoon of grainy mustard;
• clove of garlic:
• peppercorns;
• sea ​​salt;
• grape oil;
• mint leaves.

Cooking method:

1. First, let's prepare the mixture with which we will rub the meat. To do this, you need to crush 8 allspice peas along with sea salt in a mortar, add grape oil to them and mix everything.
2. Rub the prepared mixture onto the beef and fry it in a frying pan. Place the meat on a plate and let it rest for a few minutes.
3. Chop the garlic, mix it with grainy mustard and rub the resulting mixture onto the meat.
4. Place the beef in a deep dish and bake it in the oven for 10 minutes at 220 degrees, and then 30 minutes at 150 degrees.
5. Sprinkle mint leaves with lemon juice.
6. Sprinkle the finished roast beef with lemon mint and serve with mustard sauce.

With onions and mushrooms

If you don’t know what to please your loved ones, then be sure to cook them roast beef with mushrooms and onions. The aromas of juicy meat and mushrooms will not leave anyone indifferent, and the taste of the dish will definitely lift everyone’s spirits after a hard day.

Ingredients

• 1 kg beef;
• 500 g mushrooms;
• 6 onions;
• oil, spices.

Cooking method:

1. Rub the tenderloin with spices. Here you can use not only salt and pepper, but also other dry seasonings, for example, rosemary and tarragon, which go well with beef. You can also supplement the marinade with soy sauce, mustard or honey. If time allows, then leave the meat to marinate.
2. In a well-heated frying pan with vegetable oil, fry the tenderloin over high heat until golden brown. We remove the meat. You can immediately transfer it to sheets of foil.
3. Now fry the champignons. Before this, they can be cut in half, quarters or left whole. Place the fried champignons around the meat.
4. Cut the onion into half rings, season it with salt and pepper and place it on top of the mushrooms. Cover everything with foil and cook the dish in the oven for 35 minutes at 200 degrees.

Cooking with added vegetables

The classic recipe for cooking roast beef with vegetables is especially relevant in the summer season. To prepare this dish, the British mainly use tomatoes, zucchini, peppers and eggplants.

Ingredients:

• 800 g meat;
• 2 – 3 bell peppers;
• 2 eggplants;
• 6 potatoes;
• 100 ml soy sauce;
• spices.

Cooking method:

1. Soak the beef in soy sauce for 3 - 4 hours, and do not forget to turn it over periodically.
2. Rub the marinated meat with spices, herbs and place in a heated frying pan. Brown on each side and transfer to a baking dish.
3. Cut the eggplants into quarters; if the vegetable is bitter, you can sprinkle it with salt and rinse it under water after 10 minutes. Cut the potatoes into large cubes, cut the peppers in half.
4. Lightly water the prepared vegetables with soy sauce (if desired, you can sprinkle them with any spices) and place them in a mold around the meat.
5. Cover the pan with foil and place in an oven preheated to 180 degrees for 45 minutes.

How to make roast beef from grilled beef?

As a rule, roast beef is baked in the oven, but you can prepare a special dish on the grill. Of course, the meat will not be as soft as when baked, but in return it will acquire an appetizing fried crust and a smoky aroma. However, preparing such a dish has a number of difficulties and subtleties.

1. Roast beef on a charcoal grill will require a lot of your time; the cooking process can take up to 6 hours, everything will depend on the size of the piece. You will also have to constantly maintain the desired temperature within 130 - 180 degrees.
2. A gas grill will make the cooking process more accessible; we just set the desired temperature and check it sometimes.
3. Before sending the beef to the grill, it needs to be marinated in spices and seasonings; it is advisable to keep the meat for about a day. For the marinade, just mix lemon juice, salt and pepper.
4. It is better to cook roast beef on the grill in food foil - this way it will not lose its juiciness and will not bloat.
5. You can cook juicy and flavorful meat only at the right temperature. If using a charcoal grill, the coals should be lit on one side to create maximum heat, while the other side should be kept at medium temperature. First, fry the meat for several minutes at maximum heat, and as soon as it is browned, wrap it in foil, transfer it to the other side and simmer for several hours. You can check the doneness of roast beef using a food thermometer.
6. You can place a container of water next to the grill, adding dry red wine and a sprig of rosemary. This will control the heat, preventing the meat from drying out and giving the finished dish a special taste and pleasant aroma.

A simple pan frying option

To cook roast beef you will need a round and spacious frying pan. The meat should be taken out of the refrigerator 30 minutes before frying so that it warms up to room temperature and rubbed with spices. For this cooking method, you can use a spicy mixture or use regular salt and ground pepper.

Heat a frying pan over medium heat, grease the roast beef with oil and begin frying. It is better not to touch the meat for the first three minutes, but in order to turn it over, you should use special grill tongs.

Fry the meat stock over high heat for 10 minutes, and then over low heat. Don't forget to water it with the released juice. To ensure that it cooks evenly, cover the pan with foil and place in the oven for 10–15 minutes.

Jamie Oliver's step-by-step recipe

Famous chef Jamie Oliver offers an exclusive recipe for preparing juicy meat. In his recipe, he uses mustard and honey, and also advises serving this delicacy on a board with baked vegetables and a glass of red wine.

Ingredients:

• 2.5 kg of young beef;
• 2 tbsp. spoons of grainy mustard;
• 3 tbsp. spoons of soy or Worcestershire sauce;
• 2 cloves of garlic;
• 2 tbsp. spoons of liquid honey;
• 50 ml olive oil;
• salt, pepper, rosemary branch.

Cooking method:

1. First of all, prepare the marinade. To do this, combine olive oil with mustard, chopped garlic, rosemary, salt and pepper.
2. Rub the meat with half of the prepared mixture and let it stand (2 - 2.5 hours);
3. Preheat the oven to 250 degrees and start baking the meat. After 15 minutes, reduce the temperature to 160 degrees, grease the workpiece with the remaining marinade and continue baking for another 1.5 hours.
4. 10 minutes before the end of the process, spread the meat with honey to create a shiny crust.

What to serve with – beef roast beef sauce

As you know, heavy side dishes are not served with roast beef, but only light snacks and a variety of sauces. To prepare them, different ingredients are used, for example, lemon, garlic, mustard and even horseradish.

1. Soy sauce with garlic and herbs. To prepare it, you need to mix soy and Worcestershire sauces, add a little vegetable (olive) oil, garlic and herbs (for example, rosemary or oregano).
2. Garlic Sause. Lemon juice, chopped garlic, mustard, butter, yolk and spices are used here. The listed ingredients must be mixed well with a blender until a mixture of thick consistency is obtained.
3. Horseradish sauce with sour cream. Making such an original sauce is not at all difficult. To do this, mix horseradish with sour cream, add spices and lemon juice.
4. Wine sauce. This recipe will definitely be appreciated by true gourmets. For cooking you need the fat that remains after frying the meat. It needs to be mixed with wine, cornstarch and meat broth added.
5. Mustard sauce. Mix two yolks with lemon juice and grainy mustard, add sesame oil and mint leaves.

Roast beef can be served both hot and cold. It is cut into thin slices and sprinkled with coarse salt. The British prefer to serve meat with cabbage, green peas, salad or Yorkshire pudding.