ROAST BEEF.

ROAST BEEF.
To prepare the roast beef poor (Rare), medium (Medium) and fully (Well Done) roasted beef, it is necessary to calculate the time based on the weight of the clippings. Per 500 g body weight, respectively, need to 15, 20 and 25 minutes.

Good measure the temperature of the finished piece of thermometer, it should be 60 degrees. for mild roasting, the meat will be ready in red and with a lot of blood (not for the faint of heart), sredney- 71 and 77 fully roasted, maximum 79 degrees.

I believe that the roast tenderloin, in any case can not be completely fry, then the meat is overdried, because there is almost no fat. So you can just fry steak zhirnenkogo marble piece. If there is no thermometer, real chefs determine the readiness of clicking on certain areas of the palm.

Today there will be two types of roast beef. He was particularly good in the cold. From it you can prepare sandwiches, add slices to a salad served on a breakfast of scrambled eggs and even eat with dietary loaves.

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1.Roast beef with rosemary weak roasting.

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— 1.5 kg piece of tenderloin,
— Orsk largest salt
— A mixture of peppers,
— A few sprigs of fresh rosemary.

Heat oven to 230 degrees in advance. Rub the meat with pepper, salt and finely chopped rosemary.

Put on a baking sheet, preferably with a grille to allow air circulation on all sides. Broil for 15 minutes, then turn down the temperature to 160 degrees. and roast another 30 minutes. Meat passed on to a dish, cover with foil and let stand for 10-15 minutes before serving.

2.Rostbif completely fried with mustard.

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— 1.5 kg piece of tenderloin,
— 1-2 tbsp Dijon mustard,
— salt pepper.

Heat oven to 230 degrees. Meat lubricate mustard, salt, pepper and tightly tie the culinary thread. Put on a baking sheet and roast for 15 minutes, then turn down the temperature to 160 degrees. and kept in the oven for 1 hour. The finished meat is covered with foil, and let stand for 10-15 minutes. Before serving, cut the thread.

Roast beef is well served with a creamy horseradish sauce. Just a little whip heavy cream, add finely grated horseradish root, a little white wine vinegar, salt and pepper.

Because of cold roast beef can be cooked a wonderful breakfast …

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Or a salad …

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