This weekend, I found out how easy it is to prepare and cook Roast Beef. I always had thought this operation required some kind of high-end expertise, but it’s actually the complete opposite. One just needs to calculate the right roasting time according to the weight of the piece of meat. That is all.
Oven temperature must be 200 degrees Celsius, and you must preheat your oven before putting your beef inside it. Roasting takes about 20 minutes per 500 grams (per pound) for a pink-medium result. For the roastbeef to be juicy, you must leave the fat slice around the meat as it is, with the string that the butcher attached it. With a piece of beef that weighed 820 grams and helped 5 servings, I roasted my beef during 30 minutes on an aluminium platter, and left it at rest outside of the oven for 10 to 15 more minutes under aluminium foil before serving. Honestly, the result has been really tasty and juicy, and for only the 2 of us (my husband and I) eating 2 generous slices each at lunch with a few squares of my nice polenta with feta and cherry tomatoes, Provence style, the meal was a feast and leftovers happily made our next lunch on the second day! I’m thinking that I should consider such a type of cooked meal when weekends come, so I can cook on Saturdays and rest on Sundays…! That could be nice :)
INGREDIENTS (5 servings)
- 800 t0 850 grams of beef to roast.
- 2 medium cloves of garlic, peeled and chopped
- 3 to 4 tbsp of olive oil
- fresh minced parsley
- 3 tsp of thyme
- 3 tsp of rosemary
- salt and black pepper
- Take the meat out of the fridge about 30 minutes before preparing it.
- Preheat your oven at 200 degrees Celsius.
- Thoroughly salt and pepper the beef on all sides, directly in the baking dish.
- Roast during 30 minutes, or calculate your roasting time according to the weight of your piece of beef.
- In the meantime, prepare the marinade in a small bowl by combining the olive oil with garlic and all the herbs.
- When time is up, take the dish out of the oven. Spread the marinade evenly over the roasted beef. Cover it all with aluminum foil and leave it at rest for 10 to 15 more minutes (that gives you time to prepare your side dish or veggie).
- Transfer the Roastbeef onto a wooden cutting board and slice it up.
- Serve your guests nice and juicy slices, and top with the marinade of herbs and garlic.
- I personally like eating this Roastbeef with pickles and a bit of Dijon mustard, polenta as a side dish, and arugula leaves seasoned with leftovers of my marinade.
Before you go, I’d be happy that you check out the page dedicated to the sale of my Cookbook where you can find out about many cooking tips and nice recipes!
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.