Roast beef - ReCiPes

European cuisine |
United Kingdom

For best results, in cooking roast beef choose marbled beef is corn-fed vacuum-Packed (“Miratorg”, “Lipetsk marbled meat”, “Praymbif”), and quite Mature, ie from the date of packaging of meat should take at least 2-3 weeks. It is best suited to roast beef tenderloin or meat of thick and thin edges, top sirloin. Optimum piece weight from a half to three pounds.


  • Fresh beef — 2 kg.
  • Vegetable oil — 50 ml.
  • Garlic — 3-4 cloves
  • Fresh rosemary and thyme — a few sprigs
  • Salt, pepper — to taste


1. Remove from the refrigerator and unpack the piece of meat, let it “breathe” for about an hour so the meat was warmed up to room temperature. Cut thick films and excess fat, using a fillet knife.
2. Heat the oil in a frying pan with a thick bottom, suitable for use at maximum temperatures, fry it for two minutes, the cloves of garlic peel, sprigs of thyme and rosemary, then remove them with tongs and fry in this oil a piece of meat on all sides, using tongs. All the edges of the piece should be “sealed” crispy crust, otherwise the moisture will emerge, and roast beef will turn out dry.

3. Put a piece of fried meat on a baking sheet, season with salt and pepper on all sides, then put the garlic and herbs.

4. Heat the oven to 200 degrees on convection mode and put the baking pan with the roast in the center of the oven and leave for about 45 min. it is most Convenient to monitor the readiness of the meat by using a kitchen meat thermometer with probe. Gently insert the temperature probe into meat and watch as the temperature inside the piece reaches 60-65 degrees.

5. The roast beef is ready remove from the oven, wrap in foil and leave for 15-20 min.

6. Slice the roast beef thin pieces with a chef’s knife, place on serving dish, or use for sandwiches, appetizers, salads.

Bon appetit!

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