Roast beef: recipe. How to cook roast beef?

Roast beef (the recipe will be considered a little lower) is a fairly popular dish, which is a large piece of beef baked in the oven. Sometimes such an ingredient is fried or stewed on a grill grate.

The right choice of meat

Before you prepare roast beef, you should choose the right ingredients, in particular meat product. It should be noted that it is not recommended to take beef for frozen food preparation. However, the paired product does not suit us either. Ideally, there will be a meat piece that has lain in the refrigerator for at least three days.

Roast beef, the recipe of which we will consider in this article, will be very tasty and satisfying if beef is taken without seeds and with a minimum amount of fat. Before using this ingredient to prepare a fragrant lunch, it must be obtained from the refrigerator in advance and kept at room temperature for about an hour. So, a piece of meat will heat up to the required temperature of 20-23 ºС. By the way, roast beef, the recipe of which provides for the use of fresh beef, will turn out soft and gentle, if you buy the main ingredient only from a young animal. After all, if you take an old and wiry product, then the dish will turn out to be very tough and tasteless.

Roast beef: classic recipe

To make a simple, but at the same time a hearty and very tasty dish, you need to stock up on a small number of inexpensive products. For this we need:

• A piece of beef without pits and fat - 2.5 kg;
• Refined olive oil - 45-65 ml;
• Dijon mustard - add to taste and desire.

Processing the meat product before baking it

Strictly respecting all the requirements for the preparation of such a dish, you are sure to prepare a very tasty and satisfying roast beef. The recipe for such a classic culinary creation does not recommend the use of salt and other fragrant spices. They can be used only when lunch is served to the table in a sliced form. So, before heat treatment of beef, it should be thoroughly washed, cut off all unnecessary films and veins, as well as the surface layer of fat (if available). After this marble meat piece is required to be flavored with Dijon mustard, as well as refined olive oil. These components will give the dish a special flavor and contribute to its uniform coverage with a golden crust.

Baking process

Before proceeding to heat treatment, a fragrant piece of meat without bones and a surface layer of fat is required to roll tightly, and then tightly tie a baker's thread. This process should start from the center of the product. Then you need to warm up the oven to the maximum, place the processed beef on the grate, and at the bottom, install the pan, into which it is desirable to pour a little drinking water. This will greatly accelerate the preparation of roast beef, and it will turn out much juicier.

In the process of baking meat without bone, it is recommended to periodically turn it over. For a quarter of an hour, the temperature in the oven should be about 250 ° C. Further, the degree should be reduced to 150 units and prepare the dish until the desired softness. In this case it should be noted that beef is considered fully suitable for use, if it is stuck a sharp knife, and from the place of the cut, reddish juice will be released. To avoid loss of broth when slicing roast beef, the browned piece should be wrapped in several layers of dense foil and left in this position for 20 minutes.

How to properly serve meat to the table?

After the preparation of meat with blood, it should be cut into thin steaks directly in a foil, nicely placed on a flat plate, and then presented to a table along with any garnish. Also, it is recommended to serve sauce, greens and other snacks in the form of fresh vegetables. Bon Appetit!

Roast beef marinated: recipe step by step preparation

This dish is prepared in no way more difficult than the previous one. But unlike the classical version, this dinner turns out to be more fragrant and delicate. And this is due to the fact that after the heat treatment the meat is marinated for several hours in a special sauce. But first things first.

So, the recipe for cooking roast beef with marinade provides for the use of the following products:

• Fresh beef tenderloin - 1,5 kg;
• Bitter bulbs - 4 pcs .;
• Peeled chives large - 2 pcs .;
• Pepper ground black fragrant - 2/3 dessert spoon;
• Salt cooked - add to taste;
• Refined olive oil - 55 ml;
• Vinegar wine or balsamic - 8 large spoons;
• Soy sauce - 70 ml;
• Dry white wine - 200 ml;
• Ground coriander - dessert spoon;
• Seasoning, intended for marinade, - use at will (dessert spoon).

Meat preparation

Before you start preparing a delicious meat dish, the acquired piece of beef must be carefully processed. To do this, it is necessary to wash and cut off all inedible veins and films. Further the meat ingredient is required to be rubbed with table salt and scented ground pepper, and then sprinkle with refined olive oil.

Heat treatment of the dish

After a piece of beef is fully prepared and seasoned with spices, it should be placed on a heated frying pan and thoroughly fried on all sides until a ruddy crust appears. Next, a mouth-watering meat ingredient needs to be placed on a baking tray or any other form and sent to a heavily heated oven for a quarter of an hour. During this time, the piece will become even more roast and juicy. It should be noted that roast beef, prepared according to this recipe, is obtained with a small amount of blood. But those people who do not like half-baked meat, can withstand it in the oven for another quarter of an hour. In addition, beef can be pre-placed in culinary foil and baked in this state.

Preparation of marinade

Marinated roast beef (recipes with photos presented in this article) is much more delicious and juicier than prepared according to the above described method. That is why this option is very popular among those who do not think their life without hearty meat dishes.

After the beef is cooked in the oven, it should be laid out on a large flat plate, and then cut into small steaks up to one and a half centimeters thick. Next, you need to start creating a fragrant marinade. For this, it is required to mix the following ingredients in one bowl: rings of bitter onion, grated chives, wine or balsamic vinegar, soy sauce, dry white wine, ground coriander and various seasonings. In the resulting marinade should be laid out previously fried pieces of beef, close the lid tightly and put in a refrigerator for 6-10 hours, and preferably overnight. After this time, the meat is completely soaked in sauce, becomes as fragrant, juicy and tasty as possible.

Correct feed to the table

Marinated roast beef should be presented to guests on a portioned plate together with a favorite side dish. In addition, it is recommended to serve meat bread, lemon, mustard, garlic or some other sauce, as well as fresh herbs (cilantro, parsley, leeks, etc.) and a salad of raw vegetables. Enjoy your meal!