Roast beef classic

Roast beef classic

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Ingredients for making classic roast beef

  1. Beef (tenderloin) 1 kilogram
  2. Vegetable oil 50 grams
  3. Salt to taste
  4. Ground black pepper to taste
  • Main Ingredients
  • Serving 1 serving
  • World CuisineEnglish Cuisine


Cutting board - 3 pieces, Knife - 2 pieces, Paper kitchen towels, Food plastic wrap, Refrigerator, Oven, Non-stick baking tray, Food plastic foil, Metal grill (from the oven), Tablespoon, Stove, Frying pan, Kitchen tongs, Deep plate, Kitchen gloves, large flat dish

Cooking roast beef classic:

Step 1: prepare the meat.

We take 1 kilogram of good, fresh, preferably young beef, and wash the meat under cold running water from blood and any other contaminants.

After drying it with paper kitchen towels from excess moisture, put it on a cutting board and clean it from the hymen, cartilage, as well as small fragments of bones that could remain on the meat after chopping the carcass.

Then we rub the beef to taste with salt and black pepper, we do not regret these ingredients, do not forget that they will soak a piece of meat only from above, inside it will not be salty.

The meat processed with spices is wrapped in a plastic wrap and sent to the refrigerator for 1 - 1.5 hours for impregnation.

Step 2: fry the meat.

After 1.5 hours, preheat the oven up to 200 degrees Celsius, we cover the non-stick baking sheet with a sheet of aluminum food foil and install a metal grate on it. Then we take a piece of beef from the refrigerator, remove the film from it and put the meat in a deep plate. After we turn on the stove to an average level and put a frying pan with 50 milliliters of vegetable oil on it.

When the fat is warm, gently lower the still-roast beef to the bottom of the pan.

Fry it from all sides to a dark brown crust, periodically turning it from side to side with kitchen tongs.

At this stage of cooking, it is not necessary to bring the meat to full readiness, it just needs to be covered with a dense crust so that after baking the beef remains juicy inside.

Step 3: bake roast beef.

When the roast beef is covered with a blush, we transfer it to a metal grate, previously laid on a baking sheet prepared for baking.

We check the temperature of the oven, and if it has warmed up, we send the resulting structure with meat to it 40 minutes. Every 15 minutes open the oven door and use a tablespoon to pour meat on the juice that accumulates on the bottom of the pan.

After the required time has passed, with the help of the kitchen tacks, remove the pan with the prepared roast beef from the oven and put it on a wooden cutting board. We shift the hot meat to a clean cutting board.

Using a knife for slicing fried or baked meat, we cut the beef into layers. Put the pieces of meat on a large flat dish, complement with your favorite side dish and serve.

Step 4: serve classic roast beef.

Classic roast beef is served hot as the main main course. After baking, chopped meat is poured with sauce accumulated at the bottom of the container during baking.

This yummy can be served with any side dish, for example, with baked potatoes, mashed potatoes, fresh vegetable salads, boiled cereals, pasta, rice, or you can simply savor roast beef with bread in the form of a sandwich. Ideal light aperitifs for this dish are sweet or semi-sweet red wines with thin amber muscat. Non-alcoholic drinks can be offered juice from grants, red or white grapes, and lemonade. Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices indicated in this recipe can be supplemented with spices such as dried dried garlic, laurel leaves, ground white pepper, allspice, turmeric, curry, ginger, savory, sage and these are just a few of the possible options.

- If you wish, you can do without salt, just marinate the meat for 3 hours in a mixture of black pepper (to taste), soy sauce (300 milliliters), garlic (100 grams) and vegetable oil (200 milliliters). After dipping it with paper towels and then proceed according to the prescription.

- For cooking roast beef, any large piece of beef carcass is suitable, tenderloin, thick edge - these are the first 4 - 5 ribs, thin edge - these are the next 4 - 5 ribs or rumps - these are the last 3 ribs.


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