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Beef roast beef ingredients
- Fresh beef (fillet) 1 kilogram
- Vegetable oil (for frying) 50 milliliters
- Main Ingredients
- Serving 1 serving
- World CuisineEnglish Cuisine
Kitchen knife - 2 pieces, Cutting board - 2-3 pieces, Stove, Oven, Nonstick pan, Aluminum food foil, Metal grill (from the oven), Frying pan, Kitchen spatula, Tablespoon, Kitchen gloves, Dish
Cooking beef roast beef:
Step 1: prepare the beef.
How many housewives in the world, so many roast beef recipes. But basically this dish is nothing more than a piece of fresh beef (tenderloin or thin, as well as a thick edge on the ribs), previously fried in a pan and baked in the oven. The main thing is the right choice of meat, it should be fresh, not paired and of medium fat content! First of all, we wash this product under a stream of cold running water and dry it with paper kitchen towels. Then we put the beef on a cutting board and cut off the film, veins, and also small bones left on the meat after chopping the carcass.
A lot of chefs and chefs think that salt and pepper meat is not worth it, since subsequently this dish will be served along with sauces that will give the desired flavor to beef. This recipe does not use spices, but if you wish, you can sprinkle them on all sides.
Step 2: prepare the oven and pan.
Now preheat the oven up to 220-250 degrees Celsius. We cover the non-stick baking sheet with a sheet of aluminum food foil and put a small metal grate from the oven on top of it, now the roast beef will not burn and it will be very convenient to pour it with fat (meat juice).
Step 3: saute the beef.
After that, put on a large fire, preferably a wide frying pan, and pour the right amount of vegetable oil into it.
After some time, when it becomes hot, we lower a piece of beef and fry it on all sides. This process is necessary so that the fillet surface is covered with a dense crust that will bind the top layer of meat tissue, and during baking it will not release juice. As soon as the meat is browned, transfer it to the prepared pan.
Step 4: bake the beef.
We send the meat to the preheated oven for 15 minutes. Then reduce the heat up to 150-160 degrees Celsius and bake beef until cooked. Every 15-20 minutes with the help of a tablespoon, pour it with the juice that accumulates at the bottom of the baking sheet. If the meat is lean, little liquid will be released from the fillet, in which case it is worth pouring it with an additional portion of oil or some other fat.
The willingness of beef depends on the size of the piece and the desired frying. In this embodiment, about a kilogram of meat took about 45-50 minutes. If you want the fillet to remain pink inside, then it’s worth reducing the time by 10-12 minutes, and if you prefer drier meat, increase it by 7-10 minutes. The main thing is not to overexpose the roast beef, otherwise instead of a delicious dish you get something similar to the sole of a boot!
After the required time, we put on kitchen gloves in our hands, take out a baking sheet from the oven and rearrange it on a cutting board, previously laid on the countertop. Tighten it with aluminum food foil and leave the meat in this form on 20-30 minutesso that it cools down gradually.
Then we transfer the roast beef to a clean cutting board and use a sharp long ham knife to cut it into slices from 5 millimeters to 1 centimeter thick, of course, it is better to use a slicer for this purpose to cut gastronomic products. Next, spread the fragrant pieces of meat on a plate and go ahead and taste it!
Step 5: serve beef roast.
Beef roast beef is served hot and cold, it is especially tasty in the latter version, after it has cooled and infused for three hours. Together with meat, salt, grated spices, fresh herbs, vegetables and sauces, for example, sour cream, tomato, chili, Worcester, tyriaki and many others, are put on the table.
Such beef is very often used for making salads, sandwiches, in the form of cold cuts or as a complement to the side dish. A soft and tender slice of roast beef will delight you with its taste! Enjoy it!
Enjoy your meal!
- if lean meat and little juice, you can pour it with a couple of tablespoons of vegetable oil or other fat;
- the juice remaining after baking meat can be used as the basis for the preparation of any sauces;
- if desired, you can sprinkle meat with spices, the best option is a mixture of ground peppers, as well as dried green basil, cinnamon, caraway seeds, cloves, marjoram and coarse rock salt;
- Very often, meat is tied with twine or baking thread before frying so that it does not lose shape.