Pork tenderloin roast beef. What is roast beef - how to properly marinate and cook meat in the oven, in a pan or grill

22.12.2020

1. Determine the size

Challenging English Christmas records when a piece of roast beef weighing less than 3 kg is not even considered a treat, it is not at all necessary if you are not going to feed an entire army of guests. And it will be difficult to fit such a gigantic roast beef on a baking sheet and in the oven. In addition, like any incompletely cooked meat, ready-made roast beef can only be stored for 2 days. Today you cooked it - tomorrow you finished it, calculate your capabilities based on this formula. But you don't need to grind it either - the smaller the piece of roast beef, the easier it is to dry it out. A size of 1.5-2 kg will be optimal.

2. Choose the right meat

On the one hand, the meat should be soft enough, without coarse inner veins and pronounced fibers. On the other hand, we do not need a thick layer of surface fat here at all. Ideally, if you have a piece of "marbled" beef in front of you - the fat streaks between the fibers will melt during cooking, providing the meat with natural impregnation, and this will greatly facilitate the main task when cooking roast beef - to keep the juice inside the piece. The classic cuts for roast beef are: Rump - the top of the hip cut. The meat is quite soft, but at the same time textured, with pronounced fibers, which is great for baking in the oven. The shoulder blade is a rather lean piece, but full of meat flavor and aroma. It retains its shape and texture well when baked.

3. Prepare it correctly

Remove the piece from the refrigerator and vacate it at least 3 hours before cooking. Put in a bowl, cover with a cloth towel and leave alone, the meat should have time to reach room temperature and be saturated with oxygen.

4. Remove unnecessary

Before baking, it is necessary to give the piece the most suitable form for baking, that is, to make it smooth, neat and streamlined, similar to a Formula 1 car. Fortunately, "tuning" does not require here special efforts... Using a sharp knife, rid the meat of the uneven layer of surface fat and rough veins, if any (but with proper cutting, they should not be). But in no case remove the fat from the surface cleanly, exposing the lean pulp, otherwise the roast beef will turn out to be dry. And just before you start cooking, do not forget to wipe the meat with paper towels - the more carefully you do this, the more appetizing the crust will be, and the meat will be juicier.

5. Fix the shape

Before you start cooking directly, it will not be superfluous to tie a piece of meat with twine: this way it will not only look more appetizing and not fall apart, but it will also bake more evenly. The classic way of tying is as follows:

Lay out the prepared meat on a work surface so that the side that will be at the bottom in the oven is now on top.

On the opposite side of you, stepping back 3 cm from the edge, tightly tie the roast beef with twine or culinary thread with a double knot. Leave one edge of the twine 10 cm long, the second should be about 50 cm long, with which we will work.

Pull the long end of the string 5-10 cm below the first knot, make a loop, tie the meat in a circle, passing the string underneath the meat, thread the end into the loop and tighten tightly.

Repeat the previous movements, forming loop by loop, each step between the twine rings should be 2-3 cm, and the seam itself should go exactly in the middle of the piece.

When you reach the edge of the piece, turn the meat to the other side and go all the way back, threading the twine through the resulting loops. - then secure the two pieces of twine with a strong knot and cut off the ends.

6. Fry evenly

Cope with big chunk meat is more difficult than with a steak, but you still try to fry it evenly on all sides to begin with until golden brown, which will keep the juice inside during cooking. To do this, you can use a large deep frying pan, which you first need to warm up well (before putting the meat, heat it on the fire for 3-4 minutes) or fry the roast beef directly in a baking dish if it can be placed on the stove. To help you, I will use large kitchen tongs, which are convenient to twist and twist meat in a frying pan. No forks, and even more so knives - if you injure the meat with them, it will no longer work juicy. We do not recommend moving and turning the meat in the pan until it is browned, but you should not overdo it either. The goal is not to bring the meat to readiness, but to “close” the meat pores with a quick fry before moving the meat into the oven.

7. Select temperature

If the frying process scares you (oil splashes, you are afraid to burn yourself, or you cannot turn the future roast beef from side to side dexterously enough), then you can make your life easier by immediately placing the roast beef in the oven instead of frying. "Seal" the crust at high temperatures by heating the oven to the maximum (230-250C). Grease the meat with butter on all sides, place on a baking sheet and put in the oven for 5-7 minutes. Do not cover the meat at this moment - otherwise it will not be fried, but steamed, and this is not at all the option that we need.

8. Catch the roast

We will “finish cooking” the roast beef at a temperature of 170-180 C. In this mode, the approximate cooking time for meat can be calculated using the formula 45 minutes per 1.5 kg of meat. But it is safer to get a meat thermometer and continue to bake until the temperature inside the piece reaches 55-56 C. Do not forget that while the meat is resting, the temperature inside the piece will continue to rise, so your roast beef is "on vacation" will achieve perfect roasting medium well, that is, the piece of meat will be juicy, pink on the inside. We strongly advise you not to bring the meat, which you have worked hard on, to a state of full roasting - there will be no pleasure from a piece that looks like a sole.

9. Make the rest complete

We are used to the fact that steaks take 5-7 minutes on average to distribute the juice evenly inside. But for large pieces, this time is not enough. So when choosing more weighty parts of the carcass, do not forget to count the rest time of the meat. After cooking, leave the roast beef on a cutting board, covered with foil, for at least 15 minutes (or 30 minutes for pieces over 1 kg). Do not worry, during this time it will not have time to cool down. Plus, you can always warm it up a little by watering it with a warm sauce before serving. 10. And finally, it is important to cut the roast beef properly: before you start slicing, take a close look at your piece. On closer inspection, you will see thin lines running along its length. They are fibers. Cutting the roast beef across the grain will create neat, thin slices. the most tender meat that will not require any effort to chew.

Video recipe "How to cook roast beef": we calculated the whole process in minutes

4 roast beef recipes for every taste

We have selected 4 roast beef recipes for every taste, which differ in seasoning and preparation method. But do not forget, the main thing in roast beef is the meat itself, you do not need to drown it out with too sharp additions. All recipes are based on 1.5 kg of meat

The easiest roast beef recipe

30 g butter, 2 tsp. mixture of peppers, 1 tbsp. coarse sea salt

Preheat oven to high. At this time, prepare the meat - mix the softened butter with salt and grate the meat on all sides. Sprinkle pepper over the meat. Place the meat in a baking dish, place on the middle oven shelf and let sit for 7 minutes. Then reduce the temperature to 160C, leave the meat in the oven for 1 hour. Remove from the oven, transfer to a dish, cover with foil and let the meat rest for 30 minutes before serving.

Roast beef in a pepper and herb crust

1 tbsp coarse salt, 2 tbsp. peppercorns, a small bunch of rosemary, 4 tbsp. olive oil

Preheat the oven to 160C. Crush the peppercorns and garlic, chop the garlic, chop the rosemary leaves, mix with 1-2 tbsp. olive oil and salt. First fry the roast beef in olive oil on all sides. Then brush with the resulting spice mixture on all sides, wrap in foil, put on a baking sheet and bake for 1 hour 40 minutes in the oven. Then remove the foil, raise the oven temperature to 230 C and bake the meat for another 7-10 minutes, until a golden brown crust forms on it. Remove from oven, transfer to a serving dish, cover with foil and rest for 30 minutes before serving.

Low-temperature roast beef in red wine

1 clove of garlic, 4 sprigs of rosemary, 4 sprigs of thyme, 1 tsp. spices "4 peppers", 4 cloves, 200 ml of red wine

Crush the garlic. Put all the spices in a baking dish and place in the oven under the grill (be careful, the herbs burn quickly) and burn until golden brown. Cool the spices, remove the rosemary and thyme leaves from the stems, mix with the garlic, other ingredients (except wine) and chop with a knife on a board, stirring all the ingredients. Preheat the oven to 140 C. Rub a piece of meat on all sides with salt, put it in a baking dish, pour the wine into the mold, put the resulting mixture of spices on top of the roast beef. Close the mold tightly with 2 layers of foil. Roast the roast beef on low heat for about 4 hours. Remove the foil, check the temperature inside the piece of meat - it should be about 55C. Leave the roast beef in the oven for another 5-7 minutes, increasing the temperature to 220 C to brown the roast beef. Remove the roast beef from the oven, transfer to a platter or board, cover with foil and rest for 30 minutes before chopping.

Roast beef in orange glaze

2 oranges, 1 lemon zest, 2 tbsp. l. honey, 1 tbsp. l. soy sauce 1 small chili pepper, vegetable oil, salt, pepper

For the orange frosting, squeeze the juice. Pour it into a saucepan, add honey, lemon zest, soy sauce and finely chopped chili peppers (no seeds). Bring the mixture to a boil and simmer over moderate heat for 5-7 minutes until thickened. Preheat the oven to 200 C, brush the meat with a brush with glaze on all sides. Place the meat on a wire rack, place a baking sheet with water down and cover the entire structure with foil. Put both baking sheets in the oven in the oven, immediately reducing the temperature to 120C. Bake for 2 hours. Then see if there is water in the baking sheet - top up if necessary. Remove the roast beef from the oven, transfer to a platter or board, cover with foil and rest for 30 minutes before chopping.

5 ideas for what to cook from yesterday's roast beef

Have you baked a large piece of meat and have something left in reserve? It's fine! Now you hardly have to cook anything all day.

For breakfast: bruschetta with roast beef

Sprinkle on pieces of baguette, cut diagonally olive oil and pan or bake in the oven until crisp and golden brown. Rub the bread with garlic, brush with cream cheese, and top with thin slices of roast beef. Drizzle with salad dressing - olive oil, mustard and honey. Lay the pickled cucumber slices on top.

For lunch: pasta with roast beef

Cut the roast beef into thin slices and then into wide "noodles". Fry the cherry tomato halves in olive oil, sprinkle with a pinch of red hot pepper... Add sweet peppers of different colors, chopped into strips, pour the prepared grated tomatoes into the pan and boil everything together until thick sauce... Mix the paste with tomato dressing, add the roast beef and stir. If you wish, you can drip truffle oil into the paste.

Snack: cold roast beef with raspberry sauce

For the sauce, boil the raspberries with sugar, a pinch of salt, cloves and cinnamon, then pass through a sieve to get rid of the seeds. Cut the roast beef into thin slices and serve with berry sauce.

Dinner: green salad with roast beef

Cut the roast beef into strips, mix with any mix salad (great if it has a bitter arugula), add thin slices of avocado, a little white canned beans, chopped olives. Season with olive oil, honey, mustard and lemon juice.

On the festive table: roast beef rolls

Slice the roast beef thinly. For dressing, finely chop the mint and mix with yogurt. Bell pepper two colors, cucumber, celery stalk, carrots, cut into thin cubes of the same size. Lay out different vegetables on a slice of roast beef, lightly drizzle with yogurt sauce, roll into a roll and fasten the rolls with a skewer or tie each with a feather of green onions.

Ingredients:
pork - 1.5 kg;
one onion;
four cloves of garlic;
basil or cilantro;
black pepper.

Exactly culinary traditions Good old England we owe a recipe like Pork Roast Beef. Of course, traditional English cuisine is not rich in sophisticated dishes, its main trump card is rather exquisite simplicity... Although some of her recipes have become popular all over the world and roast beef is one of them. It was appreciated by all meat lovers. The food so traditional for the British is usually prepared without salt or any spices. Literally, the dish means exactly fried beef, although there is also such a paradoxical roast beef from pork. It is in it, with the use of spicy spices, that the baked meat becomes very spicy. An excellent roast beef will be made from a lean piece of pork.
A large piece of excellent meat will be used for cooking. The edge of ribs or sirloins will do. When choosing it, one must proceed from the fact that meat from different parts of the carcass has different hardness and density.
Our dish requires exceptionally fresh meat, but certainly not frozen. After deep freezing, it loses its juiciness and original taste. When the meat is selected, you can start our culinary magic.
The first step is to rinse the pork tenderloin thoroughly. Then dry with a napkin and clean any films with membranes from it. Throughout the piece, guiding with a knife along it, we make a cut, the depth of which does not reach the end of about five centimeters. After this procedure, we unfold it with a book and slightly beat off each of its parts.
Preparing a spicy mixture. She will give the dish the necessary accents. So, in the finished mustard (the variety is not important), add a pinch of dried basil or cilantro, as well as all three types of pepper. Salt the resulting paste with rock salt. Mix it thoroughly.
After that, clean and finely chop the onion and garlic. Pour this spicy gruel into mustard with spices. Once again, mix everything thoroughly. Now we coat the halves of our meat book with this paste. Then we put them together very carefully.
It remains to tie them around with white cotton thread. Meanwhile, preheat the oven to a temperature of two hundred degrees. We put the wire rack on a baking sheet and put our meat on it. We set to bake for forty minutes. Then we take it out, cover it with foil and leave it to bake for about half an hour.
After this time, when the meat is baked, turn off the oven, take out our dish, and leave it to simmer under the foil for another fifteen minutes. Then we remove the foil and threads. Juice will come out when baked. It must be collected from the baking sheet and then you can make a very delicious sauce... You just need to add only a little flour and butter to it. It is customary to serve pork roast beef to the table in a whole piece, and pour meat sauce on top.

Bon Appetit!

In terms of the rules, the classic roast beef recipe is simple and complex at the same time. We need:

Choose the right meat;
- observe the temperature regime.

Suitable meat for roast beef

For roast beef, tenderloin, thick or thin edge, rump, butts are suitable. Choose a piece that is large and as even as possible to ensure that it cooks evenly. It is good if the meat is marbled, that is, with layers of fat. In the process of baking, the fat will melt, giving juiciness and a pronounced aroma to the meat.

Frozen meat is categorically not suitable! The beef should be fresh, but not steamed. Aged meat will turn out to be much tastier, juicier and softer. Professionals recommend keeping it for 2-3 days in the refrigerator, during which time special enzymes are formed in the tissues that change the structure beef meat help to soften muscle protein during the cooking process, due to which the dish acquires unrepeatable aroma and taste, it turns out soft and juicy. For the same reason, veal should not be taken, it has a different structure and taste will be somewhat different.

Roast beef roasts

Beef should not be baked at too high a temperature, otherwise there is a risk of overdrying it. It is optimal to cook roast beef after roasting at 160 degrees (in some recipes, baking is carried out at even lower temperatures - for example, it is cooked at 90 degrees for 2-3 hours). Much also depends on which cut is used, if the tenderloin is cooked faster, then the sirloin takes longer.

The degree of roast beef roast is determined by the temperature of the meat at the end of roasting:

60 degrees - "with blood";
70 degrees - medium roast;
80 degrees - full roast.

To determine exactly how deeply a piece is cooked, you need a cooking thermometer. If it is not, then be guided as follows: beef weighing 1 kg at a temperature of 160 degrees, as a rule, needs to be baked for 30-40 minutes (depending on which cut is used).

The baked meat from the oven should be immediately wrapped in foil and must be left for 30-40 minutes "for rest" - due to the slow cooling, the juices inside the piece will be evenly distributed, the roast beef will turn out to be very juicy and soft.

Condiments and spices set

The classic beef roast beef requires only pepper, salt and oil. Such a minimal set of seasonings makes it possible to enjoy the real taste of meat, unforgotten by third-party aromas. If you still want to add spices, you can expand the list by adding rosemary, mustard, garlic and powdered onions to it.

Total cooking time: 90 minutes
Cooking time: 30 minutes
Yield: 8 servings

Preparation

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We wash the meat in cold water and dry thoroughly with paper towels. Sprinkle with a mixture of peppers, pressing them with your hands - it is advisable to use coarsely ground peppers, freshly ground. V classic recipe pepper is not necessary to use, the meat is simply greased vegetable oil and give in to heat treatment. But the roast beef in pepper turns out to be much tastier and more aromatic, try millet!

Lubricate with vegetable oil on all sides and wrap in cling film... This time I took rump, weight 1 kg. The meat is fresh, so I kept the piece in the refrigerator for 1 day (so as not to "suffocate", I made punctures in the film with a toothpick). If your meat is not steamed, but already matured, then it is enough to marinate it in pepper for 8-10 hours. Please note that you do not need to add salt.

Before continuing cooking, the meat should be removed from the refrigerator and left for 1 hour to warm up to room temperature (inside the piece 20-22 degrees). If you skip this step, it will cook unevenly, and you will end up with a soggy middle and a dry edge. We tie the piece with a thread so that it acquires an oval shape - so it will be more convenient to cut it after baking.

Let's start frying. We put a grill pan on the fire, grease it with a small amount of vegetable oil and heat it red-hot. Put the meat in a hot frying pan and fry until golden brown - 3 minutes on all sides. Thus, we will "seal" all the juices inside the piece, they will not flow out during baking. Do not move the meat throughout the pan, otherwise the fibers will break and valuable juice will flow out. For the same reason, it should be turned over with tongs (or a pair of wooden spatulas).

We send the beef to the oven, preheated to 160 degrees. My grill pan comes with a detachable handle. If you do not have such dishes, then transfer the piece to a warm baking sheet (with high sides). Readiness is most conveniently measured with a thermometer. I baked roast beef in the oven for 30 minutes, then measured the temperature - it reached 60 degrees. If you like a stronger degree of roast, then cook to 75-80 degrees. To determine the degree of readiness of meat without a thermometer, pierce it with a sharp knife: if a pale pink juice is released at the puncture site, then it is ready; a bright red color means that you need to keep it in the oven for at least 15 minutes; light and clear juice indicates that the meat is dry.

Transfer the finished meat to a wooden board or warm plate. We wrap it in several layers of foil. And we leave it "for rest" for 30-40 minutes. All this time, the meat will be cooked, the meat juice will be evenly distributed inside the piece.

Roast beef is good both hot and cold (in the latter case, full roast is recommended). Before serving, remove the foil from the meat, cut into slices and sprinkle with coarse salt. It is customary to serve without a side dish in its traditional sense; as an accompaniment, you can serve snacks, sauce and herbs. The British prefer a combination with mustard and horseradish sauces, sometimes served with green peas, cabbage, fries or mashed potatoes, salad or Yorkshire pudding.

Roast beef belongs to the number classic dishes English cuisine. It is prepared from a piece of beef weighing 1.5-2 kg, which is baked in the oven. This dish is as easy to prepare as it is delicious, therefore, after its appearance, the roast beef recipe instantly scattered first throughout the country, and then around the world.

There are hundreds of ways to serve juicy roast beef: it is stewed in a sealed container, cooked over an open fire, and baked in the oven. Still, roast beef is a dish with long-standing traditions, and when preparing it, it will not be superfluous to observe a few basic rules. Using one of the free interpretations of roast beef as an example, we will tell you how good meat can be spoiled by stupid mistakes and will analyze the ways to avoid it.

- Meat selection -

Roast beef is a meat dish and, as you might guess, the final taste largely determines the quality of the initial product. A prerequisite for cooking roast beef is the correct portion of the carcass. It can be thick (first 4-5 ribs), thin (next 4-5 ribs), sirloin (last 3 ribs), tenderloin. Of course, there can be no question of any frozen pieces. It would be nice if the cut contains thin specks of fat. During cooking, the fat will be melted, providing the meat with a natural impregnation, and this will greatly facilitate your task of maintaining the juiciness of the meat.

- How not to cook roast beef -

So, you have found a suitable piece. It remains only to decide what to do with it. Let's say you decide to cook meat in the classic way- bake it in the oven. It is recommended to roast the roast beef to a temperature not exceeding 65 ° C in the center, which corresponds to a medium roast. You decide to adhere to the same recommendation. Since traditional roast beef is usually cooked without seasonings and salt, you also send the meat to the oven without any additives, and only cover it on top. A piece of beef is simply laid out on a wire rack in an oven preheated to 200 ° C and baked for 15 minutes, then the temperature is reduced to 160 ° C, and the meat is baked for another 30 minutes. Looking ahead, we will say that the result of all your efforts will be very far from what was expected. The roast beef will be tough and completely fried, in other words well-done. Now let's try to figure out how to cook roast beef of the desired roast and never overcook it.

- Temperature and time -

The second main point in this dish, in addition to good meat, is the time and temperature, and not only in the oven. Before cooking, the meat must be allowed to lie down at room temperature 2-3 hours. And if you are using salt and pepper, the end of the room temperature period is the best time to use them. You need to salt and pepper when the meat remains for about 50 minutes. During this period of time, the meat juice released under the influence of salt crystals will have time to be absorbed into the meat tissue again, making it even more tender and softer.

- Cooking relatively small cuts -

If the size of the dishes allows it, before putting the meat in the oven, it can be fried in a well-heated frying pan. So fast heat treatment at high temperatures will provide the piece with an appetizing golden brown crust. After in the oven, it can already be cooked at lower temperatures, which will allow the meat to be brought exactly to the desired degree of roasting. In addition, with this technique, the pink zone in the center will be larger than when cooking only in the oven, and the gray edging around the edge inside the meat will turn out to be thinner.

- Cooking large cuts -

When the pieces of carcass are too large, then they go straight to the oven. In this case, it is especially important to correctly set the temperature regime. For the rib roast - the perfect piece for juicy roast beef - start roasting at a maximum oven temperature of 250 ° C. In this mode, the meat is baked for about 10 minutes, and always uncoated, otherwise it will be steamed, not baked. For tenderloin, and there, as you remember, there is no fat, 230 ° C is enough. It is also baked for 10 minutes without covering. After the time has elapsed, the temperature is reduced to 135 ° C and continue to bake until the thermometer registers 50-52 ° C. Remember that as long as the meat is resting, the temperature will continue to rise so that your roast beef will reach its perfect finish.

- Recreation -

If you still do not have a thermometer, but you firmly decided not to overcook your roast beef anymore, then you still have to buy it, because this is too tasty, and even not cheap, to experiment with. You just have to put the finished, baked meat on the board and let it rest for about 20-30 minutes before proceeding to slicing it.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

It's hard to imagine being rich festive table without good piece baked meat - juicy, aromatic, incredibly tasty, which is almost always the main "highlight of the program" of any feast. For Russians, boiled pork remains more familiar - pork baked with spices, but this name is often attributed to other types of meat cooked by the baking method, for example, beef or turkey. Beef meat baked in a large piece has a completely different name - roast beef and is traditional dish English cuisine.

How to cook roast beef

The history of this meat dish originates in the 16th century. Already roast beef was very popular among the English nobility and the rich, but the peasants could not afford such food. Thanks to the good climatic conditions conducive to the development of cattle breeding, in those days England was the main supplier of high-quality beef, and therefore became the birthplace of this world-famous meat dish.

Roast beef is beef baked in a large, whole piece. The name of the appetizer fully reflects its essence, because “roast beef” literally translated from English means “baked beef”. In the Middle Ages, such meat was served in England on Sunday, for a festive family dinner, and he was accompanied by the equally famous Yorkshire pudding, boiled or baked peeled potato tubers and other vegetables.

In modern English cuisine, fries or mashed potatoes, green pea, boiled carrots or coarsely chopped onions, season it with hot spices (horseradish, mustard) or sauces. It goes well with juicy baked meat original " green oil”, Which is a spicy mixture of fresh herbs and butter, seasoned with salt and lemon juice. Roast beef can be served both cold and hot, and it is imperative that it is watered with the liquid that was formed during the baking process for juiciness.

Secrets and subtleties of cooking roast beef

A nice, juicy, flavorful piece of baked beef can turn into real culinary masterpiece, if you strictly follow the original recipe and choose the right meat for roasting. To get the perfect meat dish in the end, it is important to know the main secrets of cooking the famous English roast beef:

Only beef should be used, and it is better to use beef. To make the roast beef tender, take a piece of thick (from the first to the fifth rib) or thin (the next 4-5 pairs of ribs) edges or a tenderloin - these parts of the carcass are the softest, moderately fatty, so they are better suited for baking in a whole piece.

The fat layer in meat is the key to juiciness ready meal, so it is worth choosing a piece of tenderloin, riddled with thin streaks of fat, which is called " marbled beef", or a portion of a thick or thin edge with intact patches of fat.

Frozen meat is not suitable for roast beef, but steamed meat is also not suitable, because it may turn out to be too tough after baking. For delicious baked beef, you need to use ripe fresh meat, previously seasoned in the cold for 2-3 days.

For baking, meat on the bone is also quite suitable, but then it must first be freed from hard bone particles (you can cook broth from them), roll it into a roll and wrap it with strong thread to keep its shape.

In order for the piece of meat to be baked evenly to the full depth, it is important to first warm it up to room temperature, and not send it to the oven directly from the refrigerator.

Beef is baked in the oven for the first 15-20 minutes at maximum heating, and then brought to readiness at a temperature of 150-160º.

Such a meat dish is served hot or cold, and it is customary to cut the roast beef very thinly - into slices no more than 0.5 cm thick.

Roast beef recipes

Real English roast beef is prepared exclusively from beef, but the recipes of this delicious meat dish adapted by world culinary experts admit the presence of other types of meat - pork, lamb and even chicken. The original recipe for roast beef involves roasting it on a wire rack, and the meat juice should run into the baking sheet below. Such meat can also be cooked on the grill, in a multicooker or simply in the oven by wrapping it in foil or packing it in a special baking bag.

Classic English beef roast beef

Time: 2 hours.
Servings Per Container: 12 Persons.
Calorie content of the dish: 172.6 kcal per 100 grams.
Cuisine: English.
Difficulty: easy.

The technology for preparing baked beef, traditional in England, is very simple - the meat fillet is prepared, rewound with twine and sent to a very preheated oven. In ancient times, chefs did not even salt the roast beef before baking, but modern chefs prefer to season the beef with salt, spices and various herbs, or even marinate it in a special brine, which gives the finished dish a rich taste and amazing aroma.

Ingredients:

beef tenderloin - 3.5 kg;
salt - 2 tablespoons;
spices, herbs - to taste.

Cooking method:

Wash the meat, cut off the tendons.
Mix salt with your favorite seasonings, rub a piece of meat with this mixture. Keep at room temperature for half an hour.
Transfer the seasoned tenderloin to a preheated skillet, lightly sauté on all sides over high heat.
Send the prepared beef to the oven preheated to 250º, bake for a third of an hour.
Then reduce the temperature to 150º and bring the meat to full readiness, remembering to pour the liquid formed during the baking process on the meat from time to time.

Time: 2 hours 15 minutes.
Servings Per Container: 7 Persons.
Calorie content of the dish: 237.8 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

If you want to surprise guests or just pamper your household with a delicious festive dinner, prepare juicy pork roast beef with spicy sauce from onions and figs, as in the photo. A special interesting note of baked meat is given by white dry wine, which is poured over a piece of meat during baking, and a sweetish gravy with pieces of figs makes the taste of the finished dish incredibly light and pleasant.

Ingredients:

pork (fillet) - 2 kg;
onions - 2 pcs.;
garlic - 3 cloves;
figs - 100 g;
dry white wine - 1 tbsp.;
sour cream - 85 ml;
salt - 1 tsp;
ground black pepper - 0.5 tsp;
dried thyme - 0.5 tsp;
vegetable oil - 30 ml;
fresh parsley - a small bunch.

Cooking method:

Combine salt with pepper and thyme, and grate the pork with this mixture.
Cut the peeled onion into thin half rings, chop the garlic in any convenient way, cut the figs into quarters.
In a frying pan preheated with vegetable oil, fry the onions and garlic until golden brown.
Add chopped figs to the onion-garlic mixture, fry for about a minute.
Transfer the finished roast to a baking dish. In the remaining oil in the pan, fry the pork until lightly browned.
On a pillow of vegetables and figs, put a toasted piece of meat, pour half of the whole serving of wine.
Place in an oven preheated to 230º, bake for half an hour.
Then pour the remaining wine over the pork, reduce the temperature to 150º and keep the meat in the oven for another 1 hour.
When the pork is completely cooked, transfer it to a platter, and the onions and figs to a saucepan.
Add 150 ml of water to the roast and bring to a boil.
Put sour cream and chopped parsley in the sauce, heat a little more.
Before serving, cut the prepared roast beef into thin slices, pour over the prepared sauce, garnish with a sprig of parsley.

Time: 1 hour 35 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 193.2 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

To get juicy, aromatic, evenly roasted beef, you must first grease the tenderloin with spiced oil. In the original, it is prepared on the basis of mustard oil, which gives the meat an unrivaled taste and aroma. At home, in the absence of mustard oil, you can grease the beef with olive oil by simply mixing it with dried herbs, and after baking, season the finished roast beef with spicy green oil.

Ingredients:

beef pulp - 1.8 kg;
olive oil - 2 tablespoons;
spicy herbs - 2 tablespoons;
butter - 70 g;
fresh herbs (dill, parsley, basil) - a bunch;
lemon juice- 1 tsp;
garlic - 1 clove;
salt, pepper - to taste.

Cooking method:

Brush the prepared beef with olive oil, sprinkle generously with herbs.
In a skillet with olive oil, fry on each side for 1 minute over high heat.
Transfer to a wire rack, put in an oven preheated to 220º. Place a baking sheet below 1 cm filled with water.
Bake the meat piece for 20 minutes, then lower the temperature to 160º and continue cooking for another 45-50 minutes.
Add chopped herbs, minced garlic, lemon juice, salt and pepper to the softened butter to taste. Stir until smooth, put in the freezer for half an hour.
Hot beef put on a plate, rub chilled butter and herbs on top.

Time: 1 hour 30 minutes.
Servings Per Container: 4 Persons.
Calorie content of the dish: 185.5 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

Although in classic recipe English roast beef is baked; to shorten the cooking time, this meat dish is often cooked in a pan, simply frying the meat thoroughly from all sides. Any side dish is suitable for such beef, but it is especially successfully combined with prunes. If you want to combine meat and a side dish, prepare a roast beef roll stuffed with prunes and red bell pepper.

Ingredients:

beef tenderloin - 1 kg;
pitted prunes - 90 g;
Bulgarian red pepper - 1 pc.;
butter - 40 g;
vegetable oil - 25 ml;
salt, spices - to taste.

Cooking method:

Rinse prunes, cut into wide strips.
Bell pepper free from the seed pod, cut into strips.
Cut the beef lengthwise so that you get a not very thick layer. Season with salt and spices to taste. Grate chilled butter on top.
Put prepared prunes and peppers on one edge of the meat base, roll the meat into a roll, wrap tightly with twine.
Cover the roll with vegetable oil and sprinkle with spices.
Bake in an oven preheated to 240º for 20 minutes, then another 50 minutes at 150º.

Time: 3 hours.
Servings Per Container: 5 Persons.
Calorie content of the dish: 176.1 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

The taste of beef baked in a spicy marinade of honey, brandy and mustard turns out to be very interesting. Unusual combination components of the marinating sauce gives the finished meat a bright rich taste and simply divine aroma. The choice of mustard does not really matter, but with the Dijon dish it will turn out not only amazingly tasty, but will also look very original on the table.

Ingredients:

beef pulp - 1.2 kg;
cognac - 35 ml;
garlic - 2-3 cloves;
bay leaf - 2-3 pcs.;
Dijon mustard - 1.5 tablespoons;
honey - 1.5 tablespoons;
vegetable oil - 40 ml;
salt, pepper - 1 tsp each

Cooking method:

Rinse the beef, dry with a paper towel, sprinkle with small pieces of garlic and bay leaves, rub with a mixture of salt and pepper.
For the marinade, mix liquid honey, brandy, mustard. Cover a piece of meat with this mixture, place in a glass or enamel container with a lid, refrigerate for 2 hours.
Grease pickled beef with vegetable oil, wrap in several layers of foil.
Bake in the oven: 10 minutes at 250º and then 40 minutes at 150º. After baking, keep the finished roast beef in the foil for another half hour.

Time: 1 hour 30 minutes.
Servings Per Container: 8 Persons.
Calorie content of the dish: 179.4 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

For a juicy, aromatic roast beef that tastes a bit like a kebab, use pre-marinated roast beef. Such a dish is distinguished by its extraordinary tenderness, exquisite rich taste and refined aroma, harmoniously absorbing light spicy notes. Marinade in this recipe simple, but the dish turns out to be incredibly tasty, worthy of any festive table.

Ingredients:

beef meat - 2.3 kg;
onions - 2 pcs.;
celery (stems) - 2 pcs.;
garlic - 2 cloves;
fresh parsley - a bunch;
black and allspice pepper - 1 tsp each;
salt - 1 tablespoon;
vegetable oil - 1.5 tbsp.

Cooking method:

Chop the onion, garlic, parsley and celery finely and put in a deep plate.
Add salt, freshly ground black and allspice, vegetable oil. Stir.
Rinse the beef, dry it, tie it with a thick thread, coat with the resulting marinade on all sides.
Transfer to an enamel pan, put in the cold, marinate for 24 hours.
The next day, place the marinated piece of meat on a baking sheet and bake in the oven. First, bake at 260º for a quarter of an hour, and then another hour at 160º.

In the oven

Time: 1 hour 40 minutes.
Servings Per Container: 8 Persons.
Calorie content of the dish: 172.2 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

Traditional English roast beef was originally cooked over an open fire, which made it possible to end up with very juicy beef meat with an appetizing golden brown... To cook beef roast beef in this way, it was necessary to masterfully master the culinary skills, otherwise the meat could burn badly on the outside, but remain damp on the inside. Technological progress and the appearance of ovens have greatly facilitated the recipe for this delicious meat dish, so modern chefs cook baked beef in English exclusively in the oven.

Ingredients:

beef pulp - 1.6 kg;
garlic - 3-4 cloves;
carrots - 1 pc.;
salt - 1.5 tablespoons;
ground bay leaf - 0.5 tsp;
black pepper - 0.5 tsp;
Provencal herbs- 1 tsp;
coriander - 1 tsp

Cooking method:

Mix salt and all spices.
Peel the garlic and carrots, cut into small cubes.
Lash the prepared beef with pieces of garlic and carrots, grate with a mixture of salt and spices. Place in a baking bag.
Bake in an oven preheated to 240º for 20 minutes, then 50 minutes at 150º.

Time: 2 hours.
Servings Per Container: 8 Persons.
Calorie content of the dish: 215.8 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: English.
Difficulty: easy.

Roast beef with wine sauce many may consider the pinnacle of culinary excellence, but if they get acquainted with the recipe, they will understand what is being prepared this dish very simple. The taste of such meat turns out to be rich - pleasant, slightly piquant and very interesting, but even the most inexperienced housewife who only knows the basics of high cooking will be able to cook beef baked with wine sauce.

Ingredients:

beef tenderloin - 2.2 kg;
onions - 2 pcs.;
carrots - 2 pcs.;
garlic - 3 cloves;
fresh tomatoes - 0.5 kg;
vegetable oil - 25 ml.;
flour - 1.5 tablespoons;
dry red wine - 1 tbsp.;
thyme - 1/3 tsp;
salt, spices - to taste.

Cooking method:

Dry the washed tenderloin, sprinkle with salt and spices. In a highly preheated frying pan, fry the meat piece on all sides until golden brown.
Peel carrots, onions and garlic. Cut the carrots into large strips, the onions in half rings, crush the garlic with a knife.
Scald the tomatoes with boiling water, peel them off, puree in a blender.
In a separate frying pan with vegetable oil, fry the onion and garlic, add thyme and tomato puree, pour in wine, boil for 2-3 minutes.
Add flour, stir the sauce until smooth, simmer for another minute.
Into the deep glass form for baking, put carrot strips, place the fried beef tenderloin on top of it.
Pour everything with the prepared sauce, cover the form with a lid or foil.
Cook in the oven at 170º for 1.5 hours.