Although we often encounter it as thinly sliced meats, roast beef is originally a warm preparation that fits perfectly with an English Sunday roast or as a centerpiece during a Christmas dinner.
Ondanks dat we het heel regelmatig tegenkomen als dungesneden vleeswaren, is het in de oorsprong een warme bereiding die perfect past bij een Engelse sunday roast of als centerpiece tijdens een kerstdiner.
A food thermometer and plenty of time are the most important ingredients when cooking roast beef. Always give the meat plenty of time to rest after roasting, so that the juices can distribute properly and it will not run dry when you cut it.
You’re free to determine the core temperature yourself, but a roast beef should of course be really pink and not have such a thick gray edge. You can achieve this mainly by cooking it slowly at a low temperature.
Roast beef is not a precisely specified technical part of beef. It can be cut from different parts of the beef, but it’s always a lean piece of meat without too much fat. The most popular parts to use are the Shoulder Clod or the Eye of Round.
In this recipe we first fry the roast beef in the pan until it gets a nice brown colour. We then slowly cook it in the oven until it reaches the correct core temperature. We serve roast beef with a tasty homemade stroganoff sauce.
Roast Beef with Stroganoff Sauce
- 1 Eye of Round about 1,000 grams
- 6 cloves garlic
- 3 sprigs rosemary
- sunflower oil
- pepper freshly ground
- 1 onion
- 2 cloves garlic
- 150 grams mushrooms
- 125 grams bell pepper various colors (finely chopped)
- 2 tbsp tomato puree
- 2 tsp paprika powder
- 25 cl beef stock
- 2 tbsp sour cream
- nice shot of vodka
- ½ tbsp parsley finely chopped
- knob butter
- pepper freshly ground
- Clean the onion and garlic and chop finely. Cut the mushrooms into quarters or eighths, depending on the size.
- Heat a knob of butter in a wide saucepan and fry the onion and garlic. Then add the paprika powder and stir well.
- Increase the heat slightly and add the peppers and mushrooms. Cook until it almost starts to brown and then add the tomato puree. Stir well and allow to deacidify for 2 minutes.
- Turn the heat up high, add a nice dash of vodka and flambé. Let it boil until the liquid has almost completely evaporated. Add the stock, bring to the boil again and reduce slightly.
- Add the sour cream, stir well and season the sauce with salt and pepper. Stir through the parsley. If you wish, you can add a few more drops of vodka.
Preparing the Roast Beef
- Preheat the oven to a maximum of 140 degrees. Remove the roast beef from the refrigerator about 30 minutes before you prepare it. Remove excess membrane from the meat and season very generously with salt and pepper.
- Heat a dash of sunflower oil in a large frying pan until it’s hot. Carefully slide in the roast beef. Keep the meat moving so that it does not stick and fry until brown on all sides as quickly as possible.
- Add a large knob of butter, the garlic and the rosemary sprigs and continue basting the meat with the frying butter for about 10 minutes to create a nice brown crust.
- Remove from the pan, place in a roasting tin and pour the frying butter over it. Insert a food thermometer into the thickest part of the meat and set it to 52 degrees.
- Place in the preheated oven and spoon the frying butter over it regularly. Cook until the desired core temperature is reached and remove immediately from the oven.
- Place the roast beef on a rack and cover loosely with aluminum foil. You will see that the core temperature continues to rise slightly, which is why the thermometer is set slightly lower. A core temperature of 54-56 threads is ideal for serving it. Let the meat rest for at least 10 minutes before carving.
- Cut into as thin slices as possible and serve with the hot stroganoff sauce.