Recipe for classic juicy beef roast beef

Kitchen appliances and utensils: hob, oven, grill pan, cutting board, baking dish, knife, large fork.

Ingredients

Step cooking

1. We take 1 kg of beef tenderloin, wash it under running water, dry it with paper towels, let it lie down a little - about 30 minutes at room temperature. The meat should be warm. Traditionally, beef is taken for roast beef. The meat should be fresh, of good quality.
   
2. We take the baking dish, put the foil on the bottom, put the rested meat on top.
   
3. In order to create an adhesive shell, pour 30 g of olive oil on the meat, distribute it over the entire surface.
   
4. After that, pour a mixture of peppers (0.5 tsp) on top of the meat, sprinkle with dry spices: rosemary (0.5 tsp) and thyme (0.5 tsp). Bone the meat in these spices from all sides, sprinkle abundantly with salt. We clean the garlic from the peel, wash it with clean water, finely chop it with a knife, rub the meat with garlic.
   
5. We turn on the hob on a strong fire, put on it a frying pan for grilling. We spread the meat in a dry, hot pan. It is not necessary to add sunflower oil, when frying the meat will secrete juice, this is enough. When we put the meat in the pan, it will grill, this happens when the temperature in the pan is higher than the temperature of the meat.
   
6. We fry the meat from all sides, it should cook until brown. It is not necessary to cover with a lid; meat must be fried, not steamed.
   
7. Fried meat on all sides, put in a baking dish. We take a thermometer for the oven, it is metal, the dial is closed by a glass transparent cover. This is an indispensable thing for cooking roast beef. The thermometer will show what is the temperature inside the meat. We set the thermometer so that the probe, which is located on the tip of the thermometer, is in the center of the piece.
   
8. Turn on the oven, heat it to a temperature of 180 degrees. We send meat with a thermometer to the oven in the open form. The thermometer that is inside the piece of meat should show 50 degrees - this is the temperature inside the roast beef. She says that the meat is ready, and it can be taken out of the oven. We take out the meat from the oven, it needs to be given a little rest, but it is not necessary to pull out the probe so that air does not pass from the hole. After about 5 minutes, look at the thermometer, it will show the temperature inside 55 degrees. This is how the ripening process takes place.
   
9. Once the meat has cooled, it's time to cut it, because roast beef is eaten cold. We take the longest knife, cut into as thin layers as possible.
   

The texture in the meat should be pink, even, pink juice should come out through the pores.

Video recipe

We offer you to watch an educational video on the preparation of beef roast beef according to the classic recipe. For you, in the video, the author demonstrates the cooking process, shows how you can use some secrets during baking meat, which seasonings are better to use. You will also see the moment of cutting and serving dishes in portioned plates.

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