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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 eaten warm or cold, and if there are any leftovers, it will be perfect for making a tasty sandwich, the so-called < /span>roast beef sandwich.
Discover the step-by-step process for preparing roast beef and two condiments: the traditional gravy and an equally tasty mustard sauce, an alternative seasoning reminiscent of the original English roast beef, which was massaged 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
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
Begin preparing the roast beef by massaging the meat with salt and pepper. Then tie it with kitchen twine, 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 offers three main benefits: the meat will remain more compact and will not fall apart when cut, it will cook more evenly, and finally, you can insert flavorings between the meat and the string to flavor it.
Step 2
Next, insert the rosemary sprig so that the string holds it in place, then let rest for 15 minutes to flavor the meat.
Step 3
Once the resting time is over, place the meat on a wire rack with a roasting pan underneath and cook the roast at 170°C (338°F), allowing about one hour for each kg of weight, turning it at least twice during cooking. Use a kitchen thermometer to check the core temperature: once it reaches 40°C (104°F), the meat will be rare, between 48 and 55°C (110°F and 131°F) it will be medium rare, while from 58°C (132°F) 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, slowly add the stock, let it thicken over 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, stirring until you get a smooth cream.
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's also a great trick to make a roast more tender. Avoid dry roasts, as the moisture created will soften the meat. After 15 minutes, open the foil and let the meat rest for about 5 hours at room temperature before carving. Then use a slicer or a knife with a smooth, very sharp blade to cut cleanly into the meat, avoiding zigzag cuts. Make very thin slices, about 5 mm thick.
Step 7
Arrange the roast beef slices on a serving platter and season each slice with a few drops of sauce.
Step 8
Your roast beef is ready to be served with your favorite side dish.
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