Roast beef is a tasty and tender meat dish, easy to prepare with a few precautions.
The first requirement for a tender and flavorful roast beef is the right cut of meat to use, which is the loin or sirloin of beef, with a bit of marbling to keep the meat tender. Secondly, a good external browning is necessary so that the fibers of the meat are well-sealed to retain all the juices inside, which is why you should not pierce the meat with forks or sharp objects during cooking. Finally, it is necessary to follow the correct cooking times and wrap the meat itself in a sheet of aluminum foil after cooking to allow the juices to redistribute evenly.
Read below how to make roast beef with the simple recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6 – 8 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients
- 2.6 lbs beef loin (or sirloin)
- 1/4 cup white wine
- 1 clove garlic
- rosemary
- sage
- extra virgin olive oil
- salt
Preparation of Roast Beef
Heat a few tablespoons of extra virgin olive oil in a large pan and sear the meat well on all sides for seven or eight minutes over high heat until a golden crust is obtained.
Place it in a baking dish, salt it, and add the white wine to the dish without pouring it directly over the meat, along with a few sprigs of rosemary, a few sage leaves, and a garlic clove.
Bake in a convection oven at 350°F for about twenty minutes for every pound of meat (if the weight of the meat is exactly 2.6 pounds, you will need about 50 minutes).
Remove from the oven and wrap the meat in a sheet of aluminum foil for twenty minutes: in this way, the juices of the meat will redistribute evenly in the meat and will not seep out when sliced.
Slice thinly and serve your roast beef.
Notes
Discover more roast recipes from Chez Bibia by clicking HERE.
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