Roast Beef
35 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
ROAST BEEF PROCEDURE
Clean the meat, remove membranes, and tie it with kitchen twine to form a roll. Season thoroughly with salt and pepper on all sides and spread with mustard. Finally, drizzle the meat with Worcestershire sauce, place it on a tray, cover with cling film, and let it rest overnight in the refrigerator. Turn several times.
Preheat the oven to 150 °C.
Remove the meat from the refrigerator and let it rest for 1 hour at room temperature. Pour oil into a pan heated over high heat and sear the meat quickly on all sides until golden brown. Transfer it to a baking sheet, place in the preheated oven, and bake for 30–35 minutes.
Chef's tip
Bake the roast beef with a meat thermometer. For it to be perfectly pink, the temperature in the center of the meat must not exceed 55 °C. After removing from the oven, the internal temperature of the meat will still rise. You must let the meat rest. If you don't and slice the meat immediately after removing it from the oven, all the juices will run out, and it will be dry and tough. You can also serve roast beef cold – in that case, do not brush it with butter after removing it from the oven. Remove the kitchen twine only after it has cooled.