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Perfect for family lunches – the Sunday Roast is precisely the Sunday roast – roast beef is a dish suitable for various occasions, from holidays like Christmas and Easter to birthdays and dinners with friends. It is excellent to eat warm or cold, and if there are leftovers, it will be perfect to prepare a tasty sandwich, the so-called < /span>. roast beef sandwich
Discover the step-by-step process of preparing roast beef and two condiments: the traditional sauce and an equally tasty mustard sauce, an alternative seasoning that recalls the way English roast beef was originally prepared, that is, by massaging the meat with mustard powder.
If you liked this recipe, don't miss the orange citrus variation and the roast beef with salt.
ingredients
For the roast beef
beef sirloin
1.5 kg
Rosemary
1 sprig
Sale
q.b.
baby
q.b.
For the sauce sauce
Beef broth
400 ml
Butter
50 grams
Flour
40 grams
For the mustard sauce
Lemon juice)
1
Extra virgin olive oil
50 ml
Mustard
1 teaspoon
Fine salt
q.b.
How to prepare the roast beef
Step 1
Start preparing the roast beef by massaging the meat with salt and pepper. Then tie it with kitchen string, forming a loop at one end and making a first turn around the meat. Then make a series of turns parallel to the first, finishing with a knot (1). This is a fundamental step that brings three main benefits: the meat will remain more compact and will not fall apart when cut, the cooking will be more uniform and finally you can insert aromas between the meat and the string to perfume it.
Step 2
Then insert the sprig of rosemary so that the string net holds it in place, then let it rest for 15 minutes.2to perfume the meat.
Step 3
Once the resting time has elapsed, place the meat on a rack with a drip pan underneath.3and cook the roast beef at 170°C, calculating about an hour for each kg of weight and turning it at least twice during cooking. Use a kitchen thermometer to check the core temperature: once it reaches 40 degrees, the meat will be rare, between 48 and 55 degrees it will be medium rare, while from 58 degrees it will be well done. We decided to leave it pink, but you can choose according to your taste, being careful not to overcook it to prevent it from drying out.
How to prepare seasoning sauces
Step 4
While the meat is cooking, prepare the seasonings, starting with the meat stock for the sauce. Then melt the butter in a saucepan and add the flour, stirring briefly. At this point, add the stock slowly 4, let it thicken on the heat and set aside.
Step 5
For the mustard sauce, collect the lemon juice in a small bowl and add the mustard, salt and oil, mixing until you get a smooth cream.5.
How to slice and season roast beef
Step 6
When the roast beef is cooked, wrap it in aluminum foil and let it rest in the oven for at least 15 minutes: this will compact the meat and make it easier to cut, but it is also a little trick to make a roast more tender. dry, because the humidity created will soften the meat. After a quarter of an hour, open the aluminum foil and let the meat rest for about 5 hours at room temperature before cutting it. Then use a slicer or a knife with a smooth and very sharp blade, to sink cleanly into the meat, avoiding zigzag cuts. Make very thin slices, about 5 mm thick6.
Step 7
Arrange the roast beef slices on a serving platter and season each slice with a few drops of sauce.7.
Step 8
Your roast beef is ready to be served with the accompaniment of your choice
When the roast beef is cooked, wrap it in aluminum foil and let it rest in the oven for at least 15 minutes: this will compact the meat and make it easier to cut, but it is also a little trick to make a roast more tender. dry, because the humidity created will soften the meat. After a quarter of an hour, open the aluminum foil and let the meat rest for about 5 hours at room temperature before cutting it. Then use a slicer or a knife with a smooth and very sharp blade, to sink cleanly into the meat, avoiding zigzag cuts. Make very thin slices, about 5 mm thick6.
Step 7
Arrange the roast beef slices on a serving platter and season each slice with a few drops of sauce.7.
Step 8
Your roast beef is ready to be served with the accompaniment of your choice
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