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If we do not make a good roast beef more than once, it is because of the fear that it will come out hard or rather inedible, which not only depends on the quality of the meat. Cook a roast beef tender, tasty and juicy depends ademas baking time, more or less depending on the weight of the piece, of some previous preparations (marinating and sealed) and the temperature it reaches inside. Let's learn the lesson well and see if we can enjoy a good roast beef this Christmas.
Beef steaks or "roast beef" with mustard
Preparing a roast beef is easy but it is also very easy to spoil the meat if we do not cook it correctly. Take advantage of this recipe and you will enjoy an authentic roast beef with incredibly juicy mustard
- Ángela
- Kitchen: cuisine
- Recipe type: meat
- Total time:
Ingredients
- 2 kilos of high loin of veal in one piece
- Assorted pepper grains (white, green, pink, black ...)
- virgin olive oil
- coarse salt
- meat broth (and wine) for the sauce
Preparation
First we prepare the marinade for the meat. In a mortar we crush a few pepper berries with two tablespoons of coarse salt until it is reduced to a sandy powder. Rub the loin piece completely with the pepper and then brush it with oil.
While we preheat the oven to 210 degrees, we seal the roast beef. To put a large frying pan or a griddle over high heat and when it is very hot, brown the meat evenly for one or two minutes on each side.
We transfer the veal to a large refractory dish and take it to the oven for approximately 70 minutes, assuming that the piece weighs about 2 kilos. In any case, as the roasting time depends on the oven, when an hour has passed, we remove the meat from the oven, insert a thermometer that reaches the center of the roast beef and check its temperature. Depending on the cooking time, it should range between 50 (rarely done) and 65 degrees (done a little more than medium).
Deglaze the sealing pan and the baking dish with a little broth to get all the juices out of the meat and prepare the sauce. Once the juices of both containers have been combined, we put them in a saucepan so that they boil slowly with a little old mustard. Let the sauce reduce for a few minutes.
When the roast beef is almost cold, we serve it cut into thin fillets with the very hot sauce.
Notes
Cooking note: What seems essential to me, and again you will not always find it in the recipes, is to seal the meat before baking it. This allows the natural juices of the meat to be better preserved within the piece during roasting, resulting in a juicier and more flavorful cut.
Image: burroealici, Matarogroc
I'm not very good at cooking but I like to make some
recipes that I find on the internet and recently prepared a roast
beef that is delicious, the truth is a very simple recipe that
worth doing has few ingredients and can be accompanied with a rich
puree or a paste.