Preparing a good roast beef following the classic recipe is not difficult, it just requires a little patience. This Anglo-Saxon recipe is easy, it’s baked in the oven, and allows you to serve meat that is seared on the outside but still red in the center.
If you want a quicker recipe for a good roast beef, don’t forget to read
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 749.42 (Kcal)
- Carbohydrates 20.37 (g) of which sugars 0.04 (g)
- Proteins 94.54 (g)
- Fat 32.87 (g) of which saturated 7.39 (g)of which unsaturated 0.03 (g)
- Fibers 0.42 (g)
- Sodium 6,528.67 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 2.2 lbs beef (sirloin or loin)
- 1/4 cup dry white wine
- 2 tbsp extra virgin olive oil
- 1 sprig rosemary
- to taste salt
- to taste pepper
Tools
- 1 Baking pan
- 1 Kitchen twine
- 1 Pan 8 – 9.5 inches
Procedure
To prepare a good roast beef with the classic recipe means having a roast that is seared on the outside with a perfectly pink core.
First, I recommend selecting the perfect cut of meat for this preparation. There are two beef cuts you can use for this recipe. I recommend the loin, but you can also use the sirloin.
Remove the white outer membrane with a knife.
Place a pan on high heat. When it’s hot, add a little oil and the rosemary sprig.
Let it flavor without burning, when the oil is hot, it’s time to sear the roast beef meat.
With the help of kitchen twine, tie the roast to maintain its shape during cooking.
Sear the meat in the pan on all sides. A nice crust should form around it. Also sear the head and tail of your roast beef. Deglaze with the white wine and let it evaporate.
When the meat is seared, place it in a baking pan to complete the cooking in the oven.
Preheat the oven to 428°F static mode, when it’s hot, place your roast beef in the oven. Consider 20 minutes of cooking for each kg of meat. After 20 minutes, your roast beef is ready.
If you have a thermometer or a probe, make sure the center of the roast beef reaches 125°F.
Remove from the oven and let cool in the refrigerator, turning every 20 minutes to allow the juices to distribute evenly.
Your roast beef is ready!
Serving Tips:
I recommend slicing the roast beef only when it’s cold; the slices will be better. You can slice them with a knife or a slicer. Serve with roasted potatoes or with homemade basil mayonnaise.
Wine Pairing for Roast Beef:
I recommend a medium or full-bodied red wine that pairs well with cold meat. For example, you can serve it with a Cabernet Sauvignon, a Chianti Classico, or a Merlot.
