Roast beef in the oven, an exquisite roast beef

A roast could be the star dish of your menu when it comes to a special occasion or date marked as Christmas. Any roast meat is phenomenal and veal was not going to be less, in fact there are countless traditional veal roasts and this is one of the most popular.

Prepare this recipe roast beef or roast beef, an exquisite roast beef and it is very easy to prepare. you will get a meat on point, with a fantastic dressing and a sauce with its juices that couldn’t be richer.

Of course, to prepare this recipe it is essential to have a probe in your oven or meat thermometer Because this is the only way to know what temperature is inside the piece and this information is necessary so that it remains at the point that we like the most. Also in the Ingredients section you will know what cuts of beef can be used to prepare this roast and you can go to the recipe for creamy mashed potatoes with which I have accompanied the meat.

If you liked this recipe, I encourage you to prepare other veal dishes that are perfect for special occasions like Christmas, for example. the most exquisite veal shank, it melts in your mouth!, East Veal osso buco Milanese with gremolata and yellow risotto, the beef cheeks in sauce garnished with creamy polenta or the round of veal in Porto sauce. This is also very good beef entrecote with vegetables cooked at low temperature or sous vide with roner or the Grilled beef tenderloin with sweet potato chips, caramelized onion and foie micuit.

And if you want to opt for cold appetizers with beef, don’t miss this beef tenderloin carpaccio with parmesan cheese and tartar sauce or the steak tartare with one of the best dressings that you have tried, highly recommended!

Ingredients to prepare roast beef or roast beef in the oven, an exquisite roast beef (6-8 people):

• 1 piece of beef between 1.2 and 1.5 kg. One of the most delicious pieces to prepare it would be the high loin, which is the T-bone steak but without bone, and also fantastic is the low loin, which we usually know as entrecote. In this case I have used a 1.2 kg Argentine steer steak. You can also use veal hip, which is cheaper, but since it hardly has any fat, its flavor is milder.
• To season the meat:
  • 2 teaspoons English or French mustard dessert.
  • 1/2 teaspoon of each aromatic herb: savory, sage, thyme and rosemary. You can use other herbs that you have and in my case I have been able to put the thyme fresh since I had it, the rest is dry.
  • 1 dessert spoon of coarse salt.
  • 1/2 teaspoon peppercorns.
• Half a large onion or 1 small onion.
• 5 cloves of garlic.
• A few sprigs of fresh thyme.
• A few sprigs of fresh rosemary.
• 50 ml of red wine.
• 150 ml of Pedro Ximénez wine (50 to cook with its juices and 100 for the final step of the sauce).
• 250 ml of water (150 ml for the roast tray and 100 ml for the final step of the sauce).
• A little cornstarch in case you need to thicken the sauce.
• Olive oil and salt.
• Bridle thread.
• As a garnish I have prepared a simple homemade mashed potatoes decorated with a little chopped fresh parsley.

Preparation, how to make the roast beef or roast beef recipe in the oven, an exquisite roast beef:

1. Take out the piece of veal out of the fridge at least an hour before cooking and ideally 2 hours for it to come to room temperature.
2. The first step is to bridle the meat and it is very simple. surround the piece of meat and tie a knot in the thread.
3. Then take the thread, give it a complete turn so that it “catches” your fingers.
4. In the following photograph you can see in detail how it looks.
5. Put your fingers back inside the circle of thread, place them on the edge of the piece and make that circle of thread now surround the meat. Go up to the height where you want to leave it and pull it to make it tight.
6. Do the same several times until you have all the meat tied. When you’re done, tie a knot and you’re done.
7. Mix the ingredients for the meat seasoning in a bowl: the mustardthe savorythe sagethe thyme and the rosemary (if any is fresh, keep only the leaves). Also crush in a mortar the coarse salt with the black pepper and when the pepper is broken into pieces (it does not need to be chopped very much) add half of the mixture to the container.
8. Mix the ingredients with a spoon and we have it ready.
9. do not peel the garlic and just flatten them with the blade of the knife so that they are a little flattened and open.
10. Peel the onion and cut it into thin strips.
11. Preheat the oven to 200ºC with heat up and down.
12. Heat a skillet over medium heat with a little olive oil and when it is hot place the meat. Cook it for a couple of minutes without moving it and then turn it a bit to continue sealing the rest of its surface. Also at the end put the piece vertically to seal the ends. Reserve it on a separate plate.
13. Now add to the pan garlic and the onion and cook them over high heat for 3 or 4 minutes so that they brown a little, taking advantage of the fat and juices that the meat has released.
14. Add the twigs of thyme Y rosemary cool and cook another minute while stirring occasionally with a kitchen paddle.
15. Add the 50 ml of red wine and 50 ml of Pedro Ximenez winecook 2 minutes and turn off the heat.
16. In the oven tray that you are going to use, which only has to be a little larger than the piece of meat, pour the contents of the pan and add 150 ml of Water.
17. Place a grid on top and on this the meat. paint it with dressing with the help of a kitchen brush on all sides, that is completely covered.
18. Distribute over the meat what was left of us coarse salt Y black pepper pounded with the mortar.
19. As you will have given several turns to the meat Finally, to dress it, leave it with the area that has the most fat on top.
20. click the meat with the probe of your oven or a meat thermometer in the thickest part and diagonally and introduce the tray with the meat at medium height.
21. Now we simply have to wait for the probe to read 60ºC since at that internal temperature the meat I would be on point. Little done would be 50ºC and well done 70ºC. I prefer not to say times because it depends on the type of meat, its shape and size, your oven… too many variables. Yes, I will tell you that the usual thing is to need between 20 minutes and 1 hour.
22. If during the process you see that the area above is browning too much (depending on the oven this can happen) you can turn it or almost turn it but without removing the thermometer or probe. If you don’t want to or can’t turn it, you can also cover the upper area of ​​the meat with some aluminum foil so it doesn’t continue to brown and you can even lower the tray in your oven to a lower level.
23. While the meat is baking, take the opportunity to prepare the garnish. In this case I did not want to take away the protagonism and I have cooked a simple homemade mashed potatoes that is creamy and very rich. When presenting it, I have sprinkled a little chopped fresh parsley on top.
24. Remove the tray from the oven and leave the meat cool completely.
25. In the frying pan that we had used, add the remaining 100 ml of Pedro Ximenez wineset the heat to high and wait a couple of minutes for most of the alcohol to evaporate.
26. Add the juices of the strained baking tray and 100 ml of Water and cook for a couple of minutes over medium heat.
27. If you want to thicken the sauce a bit, put half a teaspoon of dessert in a bowl. cornstarch a little bit of Water, dissolve it with the help of a spoon and add it to the pan, the sauce should be boiling. Mix for a few minutes and you will see how it thickens, although if you want it to be even thicker, repeat the process with more cornstarch.
28. try the sauce in case you need to rectify it Salt.
29. When the meat When it is completely cold, you can cut it. It is very important to use a sharp knife to cut it into thin slices. Help yourself by piercing the meat with a carving fork to hold it well.

Time: 2 hours

difficulty: medium

Serve and taste:

roast beef is served cold and sliced and is accompanied by sauce of its hot juices and the garnish that you have chosen, in my case it has been a creamy mashed potatoes. It is best to cut into slices only what we are going to eat since we can keep the roast beef already cooked in the fridge for about a week and thus cut it as we need it.

enjoy a meat tasty, fine and just right, with a touch of fantastic dressing that it has around it and the little dot that it gets from having been roasted in the oven. Served along with the creamy sauce that is prepared with its juices it is authentic… scandal!

Variations of the recipe for roast beef or roast beef in the oven, an exquisite roast beef:

The main variation is the cut of meat that you use, either high loin or low loin or hip of veal.

You can also innovate with the dressing meat, this time I have used mustard and aromatic herbs but you can also prepare it with olive oil either lard and herbs and/or spices to your liking.

This type of roast combines phenomenally with sweet elements and an addition that I really like is peeling and chopping applescook them in butter in a pan and mix them with the mashed potatoes, they give it a fantastic sweet and aromatic touch.

Tips:

Is a perfect recipe to leave it made in advance, either hours or even from the day before. Just keep it in the fridge, take it out a couple of hours before eating so it’s at room temperature, and slice it thin.

If you have leftover roast beef It’s lucky, the most typical thing is to use it to prepare a rich sandwich, is something very popular in England and is usually accompanied with horseradish. It is also great to include mustard, arugula or caramelized onion.