Roast beef - for the British and not only! New and classic beef roast beef recipes in different marinades, with mushrooms, vegetables. Real roast beef

If suddenly you learned German or, for example, French at school, you will probably be interested to know what literally translates from English as “fried beef”. The name of the dish fully reflects its essence and method of preparation. But not everything is so simple. You need to know a few important rules and secrets to cook juicy and tender beef roast beef.

Required products:

• beef (tenderloin) - 1 kg
• rosemary - 3/4-1 tsp
• thyme - 3/4-1 tsp
• coriander seeds - 1/2 tsp
• black freshly ground pepper - 1 tsp O
• olive (refined sunflower) oil - 70 ml
• butter - 50-70 g
• table salt - 1 tsp (without slide)
• garlic - 2 cloves

How to cook juicy roast beef (step by step recipe):

1. You need to choose the right piece of meat. It can be cut, thick or thin edge. If you purchased rib meat, do not fillet it. You can bake roast beef directly on the bones (previously peeled). It won't burn and you won't need to flip it in the oven. Inside, the beef should be marbled, that is, have a mesh of fatty veins. It is not recommended to use veal, too soft fibers will affect both the structure and taste of the dish.
2. Defrost frozen beef in the most gentle way - in the large section of the refrigerator. No water, microwave or oven. Remove the chilled meat from the cold about an hour before cooking to bring it to room temperature. Strip it from the films, they deform the roast beef during roasting and baking, and they chew badly. Leave the outer fat. It melts during heat treatment and forms a golden crust.
3. Use thick kitchen string or twine for a neat shape. Wrap the meat so that you get a piece of approximately the same thickness along the entire length. The recommended beef weight for roast beef is 1-4 kg.
4. Pat the prepared meat dry with paper towels. Moisture in contact with hot fat will "shoot".
5. For a spicy roast beef crust, you can use any fresh or dry spices that go well with the beef. The classic set is coarsely ground black pepper, salt and olive oil. I also used dried rosemary, thyme, and coriander seeds. Feel free to add mustard: in the form of seeds - to the marinade or in the finished version - apply a thin layer on meat ready for frying or baking. Also, cumin (for an amateur), marjoram, red pepper (for those who like it spicier), cloves, tarragon, basil and oregano are suitable for beef. But do not mix a lot of flavors so as not to interrupt the natural meat taste and smell. Three or four spices are enough. Salt can be added immediately. Personally, I salt the meat directly during roasting (already cooked side). Salt promotes more intensive release of moisture from meat fibers. And when cooking roast beef, you need to try to keep all the juices inside.
6. Pound the resulting seasoning in a mortar. Pour in vegetable oil (3-4 tablespoons). It is preferable to use olive oil. At worst - sunflower, odorless and additives. Stir.
7. Brush the beef generously with the marinade. If time and circumstances allow, let it "rest" at room temperature under the film for 20-30 minutes.
8. To make the roast beef more juicy, it is advisable to fry the beef before baking. This will seal the outer fibers and keep all the juice inside. I usually fry meat in a mixture of vegetable and butter. The crust is simply amazing. By itself, the butter quickly begins to burn and smoke. But if vegetable is added to it, this process slows down. First, pour vegetable oil into the pan. Peel and crush the garlic cloves with the flat side of a knife blade. Fry until golden. Remove from pan. The vegetable fat will absorb the garlic flavor. Add butter to it. Melt it. Wait until the oil mixture warms up well. Put in the beef.
9. If you prefer not to use the pan when cooking, cook roast beef in the oven only. Put the meat in the oven preheated to the maximum value for 7-10 minutes. In this case, it is advisable to turn the beef once. And when a crust forms, reduce the temperature to 200 degrees. And bake further according to the recipe.
10. Fry on all sides for 2-2.5 minutes, until golden brown. The fire should be medium to moderately strong. When turning the beef, use special tongs or 2 spatulas so as not to pierce the meat once again.
11. Put the fried tenderloin in a heat-resistant form. To better distribute the heat, line it with foil. Put in an oven preheated to 200 degrees.
12. Bake for 20 minutes. Then lower the temperature to 160 degrees and cook the roast beef for another 25 minutes.
13. Do not rush to immediately cut the meat. It should rest for 10-20 minutes at least. At this time, the middle of the roast beef will continue to cook, taking heat from the outer layers of the tenderloin, and the juices will be evenly distributed throughout the thickness. I got a Medium doneness (I doubt my family would approve of the presence of blood). This is quite acceptable for a classic version of the dish. The middle of the beef came out a rich pink, and around the edge it was already beginning to turn gray. When cutting the roast beef on the day of preparation, a pinkish juice stood out. I photographed on the second day (what was left after a hearty dinner). But even in these photos you can clearly see that the meat is juicy and pink. If you like, cook medium rare roast beef. You will achieve it if you reduce the baking time in the oven.
14. This dish is served both warm and cold with sauces based on berries, wine, mustard or horseradish.

Enjoy!

Classic roast beef

Ingredients:

• beef on the rib - 4 kg;
• non-iodized coarse salt - 30 g;
• vegetable oil - 75 ml;
• ground black pepper - 10 g.

Cooking:

1. In the classic version, roast beef is prepared from a large whole piece of beef without the use of any spices. But most often, cooks still use a minimal set of salt and pepper.
2. So, choose the right beef. It is beef, not veal, that is the basis of real roast beef, as it has the most suitable taste qualities for this. It is best if it is marbled meat, a thin or thick edge with ribs, in extreme cases, butts.
3. We rub the meat with coarse salt, ground black pepper, generously grease with refined vegetable oil and place on a baking sheet with the ribs down.
4. We determine it in an oven preheated to 240 degrees and keep it at this temperature for fifteen minutes.
5. Then we lower the heat to 150 degrees and cook the roast beef to the desired degree of roasting from forty-five minutes to three hours.
6. Pour the juice over the meat piece every twenty minutes. When ready, leave the meat under the foil for twenty minutes, and only then can we serve.

Spicy roast beef

Ingredients:

• beef - 3-4 kg;
• Worcestershire sauce - 40 ml;
• Dijon mustard - 40 g;
• olive oil - 55 ml;
• garlic - 2-3 cloves;
• rosemary (twigs) - 5-7 pcs.;
• liquid honey - 60 g;
• salt;
• ground black pepper.

Cooking:

1. First of all, we will prepare the marinade for roast beef from beef. To do this, mix olive oil with Worcestershire sauce and Dijon mustard, peel and squeeze the garlic, cut off, finely chop and add needles from rosemary sprigs, pour in honey, throw in salt and ground black pepper.
2. We mix everything well, measure out the fourth part of the resulting mixture and rub the beef slice thoroughly.
3. After an hour and a half, when the meat is marinated, put it on a baking sheet, place it in a cold oven and set it to a temperature of 250-300 degrees.
4. After twenty minutes, we lower the temperature to 150-160 degrees, flavor the meat with the remaining marinade and cook the roast beef for two to two and a half hours or to the desired degree of roasting, periodically pouring it with the released juice. If you want to get a blood dish, then after forty-five minutes, begin to control the readiness by piercing a toothpick. If a yellow-pink liquid stands out, then the dish has reached the readiness you need.
5. After removing the roast beef from the oven, wrap it in foil for twenty minutes. Thus, the dish will retain juiciness and be incredibly tasty.

Roast beef in honey sauce

You will need:

• three kilograms of boneless marbled beef meat
• two tablespoons of Worcestershire sauce, honey and grainy (French) mustard
• three tablespoons of olive oil
• five sprigs of rosemary
• three cloves of garlic
• salt and pepper to taste

Cooking:

1. You will love the activity of cooking roast beef with a glossy crust. To get started, take fresh meat, place in the refrigerator for a couple of days. After the blood drains, rinse, dry and brush a piece of meat with a quarter of the marinade. Now leave the beef for one and a half to two hours and only then set it to bake.
2. Marinade for beef roast beef is prepared simply and quickly: finely chop the rosemary, peel the garlic and pass through the press. Combine honey, mustard, salt, pepper, Worcestershire sauce and olive oil in a bowl. The marinade is ready.
3. After the meat has rested in the marinade, the roast beef recipe involves first cooking at high and then at medium temperature. Place the meat in a chilled oven, set the temperature to two hundred and fifty or three hundred degrees and wait twenty minutes.
4. Now lower the temperature to 160 degrees, baste the beef with the remaining marinade, and bake for another two to two and a half hours, basting regularly with the gravy from the pan. After an hour and a half from the moment you start cooking, check the dish with a toothpick: the appearance of yellow-pink juice indicates readiness. Read more:

How to cook marinated roast beef

Ingredients:

• Fresh beef - 1 kg
• Onions - 3 large heads
• Parsley - 1 bunch
• Garlic - 5 cloves
• Olive oil - 1 tablespoon
• Balsamic or wine vinegar - 8 tablespoons
• Soy sauce - 8 tablespoons
• Dry white wine - 2 cups
• Coriander - 1 teaspoon
• Ground black pepper and salt - teaspoonful

How to cook marinated roast beef:

1. Wash the beef, cut into pieces 2.5-3 centimeters thick, rub with salt and spices.
2. Heat the pan, put the beef, fry the piece of beef for 3 minutes on each side over high heat.
3. Preheat the oven to 180 degrees, grease a baking sheet with oil and lay out the beef, bake for 20 minutes.
4. Peel and cut the onion into half rings, peel and finely chop the garlic, wash and chop the parsley.
5. Pour vinegar, soy sauce, wine into a jar, put meat, onions, garlic, herbs and spices. The marinade should completely cover the meat.
6. Cool the jar of roast beef and marinate in the refrigerator for a day.

Serve marinated roast beef, sprinkled with herbs on top, in addition, each piece can be greased with butter.

Today we have roast beef on the menu. The classic recipe for this dish is rooted in English cuisine. The peculiarity of roast beef is that it is prepared from a whole piece of beef. This fragrant and incredibly juicy meat has won the hearts and stomachs of gourmets around the world.

Learning to choose beef

It is not enough to have knowledge of how to cook roast beef, it is important to choose the right main ingredient of the dish - meat. And the following tips will help you with this:

• Not all parts of the carcass are suitable for cooking roast beef. Choose beef from the scapular region, ham or, as they say, the meaty parts of the animal.
• Remember: the structure of meat fibers is denser in those parts of the carcass that are away from the head.
• The ideal piece of beef for roast beef is one that has a thickness of no more than 15 cm, and it must also have fatty layers on it.
• To make roast beef juicy and incredibly tasty, do not choose steam beef for it.

This is interesting! If you translate the name of the dish literally, you get "fried beef." However, the classic beef roast beef recipe involves roasting the meat in the oven.

3 secrets of delicious roast beef:

• Before sending the beef to the oven, the meat can be fried for 15-20 minutes until a dark crust. Then it will bake faster.
• When serving, cut the finished roast beef into thin slices.
• This dish is best served with sauce. And absolutely any garnish is suitable for him.

So, traditionally, our culinary journey begins with the classics. Roast beef cooked according to this recipe is incredibly juicy, it just melts in your mouth!

Compound:

• 0.8 kg of beef;
• 2 tbsp. l. olive oils;
• salt;
• sprigs of rosemary to taste.

On a note! Beef must first be thoroughly washed and dried. We must cut off all the cores and the film! And in order for the roast beef to be evenly baked, remove the meat from the refrigerator an hour before cooking it, it should have the same temperature mark both inside and out.

Cooking:

Attention! You can determine the readiness of roast beef with a toothpick. Stick it in the middle of the meat piece and look at the color of the juice that comes out. A transparent color indicates the complete roasting of beef, pink indicates a medium degree. And if you like meat with blood, then you can take it out of the oven when the red juice comes out.

Juicy and aromatic roast beef

Tasty and very juicy marinated beef roast is obtained. Experiment and add your favorite spices and seasonings to the dish.

Compound:

• 1 kg 200 g beef tenderloin;
• 2 onions;
• 1 st. filtered water;
• 5-6 peas of allspice;
• 3-4 leaves of laurel;
• salt;
• coriander;
• freshly ground black pepper.

Cooking:

Recipe for true gourmets

Many real gourmets love roast beef with blood. Our recipe will help you prepare it correctly.

Compound:

• 1 kg 500 g beef tenderloin;
• 5-6 cloves of garlic;
• lemon;
• 2 tbsp. l. mustard;
• 2 tbsp. l. salt;
• 1 tsp freshly ground black pepper;
• 1-2 rosemary sprigs;
• 1-2 sprigs of thyme;
• 3 art. l. refined vegetable oils.

Cooking:

Bake marbled beef

And this dish will become the real king of the festive menu. What could be tastier than baked marbled beef?

Compound:

• 1 kg marble beef tenderloin;
• salt;
• 1-2 sprigs of rosemary;
• 2-3 leaves of laurel;
• freshly ground black pepper;
• 3-4 garlic cloves;
• basil;
• 1 st. l. soy sauce;
• 1 st. l. olive oils;
• refined vegetable oil.

Cooking:

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

The right choice of meat

Before cooking roast beef, you should correctly select all the necessary ingredients, in particular the meat product. It should be noted that it is not recommended to take frozen beef for the preparation of the presented dish. However, the paired product is not suitable for us. The best thing would be a piece of meat that has lain in the refrigerator for at least three days.

Roast beef, the recipe of which we will consider in this article, will turn out to be very tasty and satisfying if you take beef without bones and with a minimum amount of fat. Before using this ingredient to prepare a fragrant dinner, it must be removed from the refrigerator in advance and kept at room temperature for about an hour. So, a piece of meat will heat up to the temperature we need at 20-23 ºС. By the way, roast beef, the recipe of which involves the use of fresh beef, will turn out soft and tender if you purchase 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: a classic cooking recipe

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

• a piece of beef without bone and fat - 2.5 kg;
• refined olive oil - 45-65 ml;
• Dijon mustard - add to taste and desire.

Processing a meat product before baking it

Strictly observing all the requirements for the preparation of such a dish, you are sure to cook a very tasty and satisfying roast beef. The recipe for such a classic culinary creation does not recommend the use of salt and other aromatic spices. They can be used only when lunch is served to the table in sliced ​​form. So, before the 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 any). After that, the marbled meat piece needs 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 with the heat treatment, a fragrant piece of meat without bones and a surface layer of fat must be rolled up tightly, and then tightly tied with baker's thread. This process should start from the center of the product. Next, you need to heat the oven to the maximum, place the processed beef on the grate, and place a baking sheet at the bottom, into which it is desirable to pour a little drinking water. This will significantly speed up the cooking of roast beef, and it will turn out much juicier.

In the process of baking boneless meat, it is recommended to periodically turn it over. Within a quarter of an hour, the temperature in the oven should be about 250 ºС. Next, the degree must be reduced to 150 units and cook the dish to the desired softness. It should be noted that beef is considered completely suitable for consumption if a sharp knife is inserted into it, and a reddish juice will stand out from the cut. To avoid loss of broth when cutting roast beef, the browned piece must be wrapped in several layers of thick foil and left in this position for 20 minutes.

How to properly serve meat to the table?

After cooking meat with blood, it should be cut into thin steaks directly in foil, beautifully arranged on a flat plate, and then presented to the table along with some side dish. It is also recommended to serve sauce, herbs and other snacks in the form of fresh vegetables with this dish. Bon appetit!

Marinated roast beef: step by step recipe

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

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

• fresh young beef tenderloin - 1.5 kg;
• bitter onions - 4 pcs.;
• large peeled garlic cloves - 2 pcs.;
• ground black allspice - 2/3 dessert spoon;
• table salt - add to taste;
• refined olive oil - 55 ml;
• wine or balsamic vinegar - 8 large spoons;
• soy sauce - 70 ml;
• dry white wine - 200 ml;
• ground coriander - a dessert spoon;
• seasoning intended for marinade - use as desired (dessert spoon).

Meat preparation

Before you start cooking a delicious meat dish, the purchased piece of beef must be carefully processed. To do this, it must be washed well and cut off all inedible veins and films. Next, the meat ingredient needs to be rubbed with table salt and allspice ground pepper, and then flavored with refined olive oil.

Heat treatment of the dish

After the piece of beef is fully prepared and seasoned with spices, it should be placed in a preheated pan and thoroughly fried on all sides until golden brown. Next, the appetizing meat ingredient must be placed on a baking sheet or any other form and sent to a very hot oven for a quarter of an hour. During this time, the piece will become even more roasted 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 keep it in the oven for another quarter of an hour. In addition, beef can be pre-placed in cooking foil and baked in this state.

Marinade preparation

Marinated roast beef (recipes with photos are presented in this article) turns out to be much tastier and juicier than cooked according to the method described above. That is why this option is especially popular with those who cannot imagine 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. To do this, mix the following ingredients in one bowl: bitter onion rings, grated garlic cloves, wine or balsamic vinegar, soy sauce, dry white wine, ground coriander and various seasonings. In the resulting marinade, put the previously fried pieces of beef, tightly close the lid and put in the refrigerator for 6-10 hours, and preferably all night. After this time, the meat will be completely saturated with sauce, it will become as fragrant, juicy and tasty as possible.

Proper serving to the table

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

Classic English roast beef is a real holiday treat: serve with sauce, mushrooms, potatoes.

Classic roast beef can be called a perfect dish, because it can be the main dish on the festive table, and can be used as a cut for sandwiches, filling for pizza, pies, you can complement salads with it or just savor such meat with any side dish!

• Beef (tenderloin) 1 kilogram
• Vegetable oil 50 grams
• Salt to taste
• Ground black pepper to taste

We take 1 kilogram of good, fresh, preferably young beef, and wash the meat under cold running water from blood and any other kind of pollution.

After we dry it with paper kitchen towels from excess moisture, put it on a cutting board and clean it from the hymen, cartilage, as well as small fragments of bones that could remain on the meat after cutting the carcass.

Then we rub the beef to taste with salt and black pepper, we do not regret these ingredients, do not forget that they will soak the piece of meat only from above, inside it will remain not salty.

We wrap the meat processed with spices in plastic wrap and send it to the refrigerator for 1 – 1.5 hours for impregnation.

After 1.5 hours, preheat the oven to 200 degrees Celsius, cover the non-stick baking sheet with a sheet of food-grade aluminum foil and install a metal grill on it. Then we take out a piece of beef from the refrigerator, remove the film from it and put the meat in a deep plate. After we turn on the stove to an average level and put a frying pan with 50 milliliters of vegetable oil on it.

When the fat is warm, carefully lower the still raw roast beef to the bottom of the pan.

Fry it from all sides until a dark brown crust, periodically turning it from side to side with kitchen tongs.

At this stage of cooking, it is not necessary to bring the meat to full readiness, it just needs to be covered with a dense crust so that after baking the beef remains juicy inside.

When the roast beef is covered with a blush, we transfer it to a metal grill, previously laid on a baking sheet prepared for baking.

We check the temperature of the oven, and if it warms up, we send the resulting structure with meat into it for 40 minutes. Every 15 minutes, open the oven door and, using a tablespoon, pour over the meat with the juice that accumulates at the bottom of the baking sheet.

After the required time has elapsed, using kitchen tacks, remove the baking sheet with the finished roast beef from the oven and put it on a wooden cutting board. Transfer the hot meat to a clean cutting board.

Using a knife for cutting fried or baked meat, cut the beef into layers. We put the pieces of meat on a large flat dish, supplement with your favorite side dish and serve.

Classic roast beef is served hot as a main hot dish. After baking, the chopped meat is poured over the sauce that has accumulated at the bottom of the container during baking.

This yummy can be served with any side dish, such as baked potatoes, mashed vegetables, fresh vegetable salads, boiled cereals, pasta, rice, or you can simply savor roast beef with bread in the form of a sandwich. Ideal light aperitifs for this dish are sweet or semi-sweet red wines with a subtle amber of muscat. Supporters of soft drinks can be offered juices from grants, red or white grapes, as well as lemonade. Enjoy!

Recipe 2: Spicy Beef Roast Beef (Step by Step Photos)

• Beef 1 kg
• Oil (olive) 60 ml
• Garlic 5 cloves
• A mixture of ground peppers 30 gr
• Oregano 0.5 tsp
• Salt 6 g
• Rosemary 2 sprigs
• Onion 2 pcs.
• Parsley 10 branches
• cilantro 10 sprigs
• Worcestershire sauce 5 tbsp. l.
• Soy sauce 200 ml
• Cowberry berries 40 gr

Drizzle beef with olive oil and sprinkle with ground peppers.

Thoroughly rub the oil and pepper into the piece of beef.

Lightly sprinkle the meat with salt.

Crush the garlic with a knife.

Put the beef, garlic and rosemary sprigs in the pan.

Fry the beef for a few minutes on all sides.

Line a baking sheet with parchment. We spread the meat, rosemary and garlic on it.

We send it to the oven (200 degrees; 40 minutes).

We cut the onion in half rings.

Chop cilantro and parsley very finely.

Put the onions and herbs in a bowl.

Add the Worcestershire sauce and soy sauce to the bowl.

Lay out lingonberries. We mix.

We take the roast beef out of the oven and put it in a bowl with the marinade.

Cover the bowl with a lid and place in the refrigerator for 10-12 minutes.

Cut and serve.

Recipe 3, step by step: roast beef in the oven

A classic English roast beef made from a chilled whole piece of beef. The dish is a sirloin of meat from the ribs, tenderloin or sirloin. So that the meat does not lose its shape, it is tightly tied with twine, then poured with vegetable oil and baked in the oven for a long time. To preserve the juices inside the piece, the finished meat is wrapped in foil for 15 minutes.

• Beef (pulp) 1.3 kg.
• Garlic 4 cloves
• Vegetable oil 1 tbsp. l.
• White wine ½ cup
• Corn starch 1 tbsp. l.
• Ground pepper and salt

Remove the piece of beef from the refrigerator 2 hours before cooking. Meat must be at room temperature to cook evenly.

We wash the beef, dry it with paper towels and, to give it shape, we tie it with twine. Cut the garlic into thin slices. We make cuts all over the piece with a knife and insert the garlic.

Rub the prepared beef with oil, sprinkle with ground pepper and salt.

We spread a piece of beef on the grate with a fat layer up and send it to a preheated oven at 190 degrees for 30 minutes. The fat during baking will melt and soak the meat inside. Place a baking sheet under the rack.

After 30 minutes, reduce the temperature to 110 degrees and cook fragrant roast beef for 2 hours. We check the meat for readiness with a special thermometer, if the temperature inside the piece has reached 57-60 degrees, the roast beef is ready. We take out a piece, wrap it in foil and leave it for 15 minutes.

Classic roast beef served with sauce. While the meat comes in foil, take out the baking sheet with baked beef juices.

We put it on medium heat, pour in wine or beef broth (½ cup) and mix with a spatula. Dissolve corn starch in a small amount of water and add to a baking sheet. Boil the fragrant roast beef sauce until it thickens. Season with salt and ground pepper.

We cut the finished fragrant roast beef across the fibers into thin pieces, put it on a plate, pour over the sauce and serve. In England, sliced ​​meat is served hot or cold, usually without side dishes.

Roast beef is also cooked over an open fire on the grill or in a sealed container in the oven. For flavor, the piece of beef is sometimes oiled before baking.

Recipe 4: how to cook marbled beef roast beef

Roast beef is a classic dish from the Shakespearean Middle Ages, traditionally using marbled beef hindquarters for juiciness and flavor. Various sauces and snacks are combined with roast beef; the British serve it cold with green peas, mustard and horseradish. Hot - a great dish for a weekend evening in combination with red wine. We will cook the meat according to the classic recipe - without the use of marinade.

• marbled beef 800 g
• olive oil 1 tbsp
• French herbs to taste
• salt to taste

We tie the washed and dried meat with twine to give shape and leave it to warm up to room temperature for about 1.5 hours.

Coat with oil, sprinkle with salt and a mixture of French herbs. We put the oven at a temperature of 160 degrees.

Put on a frying pan that is hot to the maximum.

Fry until golden brown on all sides.

Also do not forget to pack the ends.

Transfer the fried piece of meat to a baking dish (I just unscrew the handle of a frying pan suitable for the oven) and place in an oven preheated to 160 degrees for 40 minutes.

We release the finished roast beef from the twine and let it “rest” for 20 minutes to distribute the juice throughout the piece, covering it with foil.

Slice the meat and arrange on plates.

Recipe 5: Marinated Beef Roast Beef

Roasted root vegetables or mashed cauliflower with cheese, as well as mashed root celery, are the perfect complement to roast beef in a mustard-balsamic marinade. Or the classic, crispy, baked potatoes.

• 0.7-1 kg of beef (back part, rump, rump)

For marinade:

• 3 tbsp grainy mustard
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black freshly ground pepper

Mix all ingredients for the marinade.

Brush the beef on all sides with the marinade and place in a heatproof bowl. Put the meat in a cool place (you can in the refrigerator) marinate for 1 hour.

After the indicated time, one hour before roasting, bring the meat into the kitchen and let it come to room temperature on the work surface.

Preheat the oven to 180 ᵒС.

Insert beef into preheated oven and bake for 15 minutes. Reduce temperature to 160°C and bake until core temperature rises to 60°C if using a thermometer, about 20 to 30 minutes for medium doneness (pink on the inside), or 70°C for about 40 minutes for full doneness.

Remove the roast beef from the oven, transfer to a clean plate and leave to “rest” for 20 minutes. To prevent the meat from losing temperature too quickly, you can cover the surface of the roast beef with foil.

After resting the meat, the roast beef can be cut and served.

In addition to roast beef, you can prepare a simple cold sauce. To do this, mix 150 ml of cream, 1 tbsp. granular mustard and 1 tbsp. balsamic vinegar and some salt. After adding vinegar and mustard, the cream will thicken a little and acquire the consistency of sour cream.

Recipe 6: beef roast beef at home

In order for beef roast beef cooked according to the classic recipe to turn out tasty and juicy, first of all you need to choose good fresh quality meat. Of course, it is better to choose it in the market, but in the store it is also possible if you are confident in the product. The best part is the cut. Let there be a little fat on it, but everything else is bright red beef pulp.

If you doubt whether you can cook roast beef so that it is juicy, fry it on all sides at maximum heat in oil. When the crust sticks, the juice from the meat will no longer flow out during baking.

Don't pierce it with a fork to see if it's done. It's best to keep track of time. And after turning off, let the meat stay a little longer in a closed oven.

If you cook roast beef slowly, wrap the marinated meat in cling film and leave it in the refrigerator for a day. After that, unfold and send it to the oven.

In addition to the fact that roast beef is very tasty, such a treat is also considered dietary, like all beef dishes, very healthy. Roast beef has a low calorie content, like any beef, it is indicated for people who have low hemoglobin in the blood and who suffer from anemia. Roast beef is a great way to lose weight tasty and beneficial to the body.

• beef - 1 kg
• salt - 1 tsp
• spices - 1 tsp
• vegetable oil - 2 tbsp.
• paprika - 1 tsp

To prepare roast beef according to this recipe, we need: beef tenderloin, salt, paprika, spices, vegetable oil and culinary thread.

The meat for the recipe must be fresh, only purchased. Better not to use defrosted. The temperature of the beef tenderloin must be at room temperature, so first let it just lie in the kitchen. We wrap it with thread.

Now the meat needs to be salted and crushed with spices. You can rub it all into the meat, or you can just sprinkle it.

We put paprika on top and pour vegetable oil on top. You can leave the dish for several hours so that it is well saturated with spices.

We send the beef roast beef to the oven and set the temperature to 160 degrees. It takes about two hours to prepare.

Ready meat is served with a side dish, herbs, salad and other vegetables.

Recipe 7: Roast Beef with Mushrooms and Onions

• meat (beef) - 1 kg.,
• fresh mushroom (champignon) - 300 g,
• turnip - 3 pcs.,
• finely ground kitchen salt, spices - to taste,
• vegetable oil - 3 tbsp. l.

For such a dish, it is best to take beef tenderloin, thick or thin edge. We wash and dry the meat well, we knit it with a thread across. Then sprinkle with salt and spices.

We sort the mushrooms, remove the white film from the caps if necessary, then wash them and cut them into 4 parts. We clean the onion and cut it into medium slices.

Pour oil into the pan and as soon as it warms up, put the roast beef and fry well on all sides, including the ends (fry at maximum heat).

We shift the meat to the brazier, and in the same pan fry the mushrooms until golden brown.

Cover the meat with mushrooms and onions.

We put the roaster in the oven at 180 degrees and bake the meat for about 35 minutes. When, when piercing the meat, not red, but slightly pinkish juice will stand out, take out the meat, cover it with foil and let stand for another 10 minutes. The main thing is not to overdo the meat in the oven!

Then we cut and serve the dish on the table.

Bon appetit!

Meat dishes

Find out the classic recipe for delicious beef roast beef, as well as several sauces for it - watch step-by-step photos and a detailed cooking video.

1 hour

173 kcal

5/5 (3)

Now I will talk a little about who invented the roast beef. He is a prominent representative of English cuisine. In the UK, it is traditionally served on the Sunday table. But over time, roast beef has become popular all over the world.

• Beef tenderloin is best for making roast beef.
• Frozen meat is categorically not suitable for dishes.
• Beef should be at room temperature before cooking.

Roast beef marinated beef (recipe with photo)

We will need baking sheet, container for marinade and parchment.

For 15 servings:

How to choose ingredients

• Fresh rosemary sprigs can be substituted for dried rosemary.
• If possible, it is better to make a mixture of ground peppers with your own hands.

Cooking process:

1. Drizzle beef with olive oil and sprinkle with ground peppers.
   
   
2. Thoroughly rub the oil and pepper into the piece of beef.
   
   
3. Lightly sprinkle the meat with salt.
   
   
4. Crush the garlic with a knife.
   
   
5. Put the beef, garlic and rosemary sprigs in the pan.
   
   
6. Fry the beef for a few minutes on all sides.
   
   
7. Line a baking sheet with parchment. We spread the meat, rosemary and garlic on it.
   
   
8. We send it to the oven (200 degrees; 40 minutes).
   
   
9. We cut the onion in half rings.
   
   
10. Chop cilantro and parsley very finely.
    
    
11. Put the onions and herbs in a bowl.
    
    
12. Add the Worcestershire sauce and soy sauce to the bowl.
    
    
13. Lay out lingonberries. We mix.
    
    
14. We take the roast beef out of the oven and put it in a bowl with the marinade.
    
    
15. Cover the bowl with a lid and place in the refrigerator for 10-12 minutes.
    
    
16. Cut and serve.
    
    

Classic oven roast beef recipe

Cooking time: 150 minutes.
We will need marinade bowl and baking sheet.

For 2.5 kilograms of meat:

• rosemary - 7 branches;
• Worcestershire sauce - 2 tablespoons;
• olive oil - 3 tablespoons;
• granular mustard - 2 tablespoons;

• honey - 2 tablespoons;
• garlic - 4 cloves;
• salt;
• a mixture of ground peppers.

Cooking process:

1. Finely chop the leaves of three sprigs of rosemary with a knife. Peel the garlic and crush it with a knife.
   
   
2. Mix all marinade ingredients in a bowl.
   
   
3. Lubricate the meat with the fourth part of our marinade. Let soak for 90 minutes.
   
   
4. We send the meat to the oven (250 degrees; 20 minutes).
   
   
5. Reduce oven temperature to 160 degrees.
6. Pour the remaining sauce over the beef and send it to the oven for 120 minutes.
7. Be sure to pour the gravy from the baking sheet every 15-20 minutes.
   
   

Roast beef in a slow cooker

Cooking time: 70 minutes.
We will need multicooker.

For 1 kg of beef:

• olive oil - 4 tablespoons;
• salt - ½ teaspoon;
• ground black pepper - 1 teaspoon.

Cooking process:

Classic Beef Roast Beef Video Recipe

Watch a video on how to make roast beef. If you are preparing such a bldo for the first time, the tips from the video recipe will certainly come in handy. And those who have already cooked roast beef will surely also find new information useful for themselves here.

What sauces are served with roast beef?

lemon sauce

Cooking time: 30 minutes.
We will need saucepan.