Roast beef
Roast beef
Roast beef is a very tasty meat dish whose success depends on many factors including in particular the choice of the meat. The meat should be well tenderized and big enough to cut large slices. You can bake roast beef in the oven or cook in the pan. Please, follow the instructions carefully not to dry your meat piece! Other beef recipes?
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yeld for 6
- 1000g (2.2 pounds) sirloin
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 30g (1 1/4 ounce) butter
- Salt
- Freshly ground pepper
- Time:
preparation: 10 minutes
plus time for cooling and slicing the meat
cooking: 35-40 minutes
total: 60 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 263 (kCal) 14 % GDA (*) - 1100 (kJ)
Protein: 35.9 (g) 72 % GDA
Total fat: 13.2 (g) 19 % GDA
Total carbohydrate: 0.1 (g) 1 % GDA
Sugars: 0.1 (g) 1 % GDA
Roast beef recipe
Preparation and cooking
- - Butter the meat you've chosen for your roast beef.
- - Put the meat in a large and deep pan with the olive oil.
- - Brown on all sides over a high heat.
- - Season to taste with salt and pepper (if you like) and add some hot water.
- - Continue cooking turning the meat frequently, for about 35-40 minutes.
To check the cooking prick the meat with a fork.
If blood juice comes out, cooking time is right.
The greatest difficulty is in the cooking time.
In fact if juice doesn't come out, cooking time is over and meat will be tto dry.
Just before serving
- - Wait some minutes before slicing the roast beef.
- - Meanwhile add butter or some warm water to the pan to dilute the gravy.
Bring to the boil, stirring and scraping up all the sediment from the base of the pan.
Boil for 1-2 minutes or until the liquid is thick or syrupy.
Serve with the roast beef in a gravy boat. - - Cut the roast beef into thin or thick slices according to your own taste.
Note
Tips
- - Someone ties the meat for roast beef into a firm, neat shape before cooking.
We don't make this step. We like a nice-to-see roast beef. Rather we prefer to be served well by our butcher.
The piece of meat ideal for the roast beef does not need to be tied - - You can prepare roast beef some hours in advance and serve cold.
- - If you serve the roast beef in a buffet, the best solution is to slice it with the electric slicer to obtain slices not too thick and avoid inconvenience to people who should enjoy it.
Menu planning
- - Serve the roast beef with baked or boiled potatoes, mashed potatoes or seasonal salad or cheese spinach or steamed vegetables in season.
- - Roast beef is an ideal meat dish in many special occasions.
Buffet: roast beef should never be lacking in a banquet because there are really a lot of people who like it but remember in this case, its slices should be neither too large nor too thick. For a buffet our doses may be sufficient for 12 or more people. It depends on how many other dishes make up your menu.
Seated lunch or dinner. Roast beef is ideal when you are planning a typical Italian menu and choose a starter and a first course rich in ingredients. You can not think of preparing an elaborated meat dish too. Roast beef is the solution!
Roast beef is also the perfect choice for a delicate and refined menu. Serve it accompanied by our delicate Russian salad for an unusual way of serving. - - Any roast beef left? don't worry. It tastes fantastic in a sandwich too as you can see in the photo. With a little seasonal salad it becomes a great lunch to take to work or school.
Healthy eating
- - Daily menu. If you like the roast beef dish, keep in mind that 1kg (2.2 pounds) of meat for 6 people is excessive in the every day menu. The doses of this recipe are okay when you have to prepare the roast beef for a get-together or a special occasion menu with friends and other guests.
On the contrary, the portion of meat recommended by nutritionists for a healthy diet is 100 grams per day. So you have to lower the total amount of the sirloin, which is often a problem because it's not a small size generally. Therefore I suggest to take advantage of leftovers the day after a dinner or lunch with friends or relatives. Or cook the smallest piece of sirloin that you can find and then distribute it over several days. The nutrition facts with the right amount of meat per day is:
calories: 212 (885 kJ)
protein: 25.5g
total fat: 12.2g
carbohydrates: 0.0g
sugars: 0.0g
fibers: 0.0g - - You see what it means to follow the rules of healthy nutrition than what is suggested by the various cooking schools or chefs for the every day menu? Significant difference, is not it?
- - Special occasion menu. As we've just written you can also choose roast beef for an important dinner menu, a celebration, a BBQ or a buffet. Don't worry about fat, calories, sugars ... it happens rarely, doesn't it?
- - We remember you our original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes on the Italian cooking page
What's the right wine ?
Our suggestion for roast beef dish is Gattinara (red wine from Piedmont - Italy) or Chianti D.O.C.G. (red wine from Tuscany - Italy)
The author Loretta Sebastiani lives in Italy (IT)
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