Perfect Roast Beef: Juicy and Traditional

We reveal all the secrets of juicy roast beef. Today we will prepare a traditional dish of English cuisine, for many years available only to the aristocracy — roast beef or beef, fried or baked in one piece. This meat is delicious both cold and hot.
cook time: 2h
Freya Ashford
Perfect Roast Beef: Juicy and Traditional

Nutrition Facts (per serving)

219
Calories
19g
Fat
18g
Protein

Ingredients (5 portions)

Basic:

Olive oil 2 tbsp
Salt (large) to taste
Fillet of beef (in one piece) 800 g
Ground pepper mixture (coarse grind) to taste

Recipe instructions

Step 1

Step 1
How to make classic beef roast? Prepare your ingredients. Roast beef requires a whole piece of boneless meat. A small amount of fat is allowed in it. Thick or thin edge, rump, marbled beef are suitable. In hypermarkets you can often find special meat for roast beef. It is better not to use frozen meat — even after defrosting, the roast beef will not be as juicy. Give preference to fresh beef.

Step 2

Step 2
An hour before cooking, remove the meat from the refrigerator and leave at room temperature. If this is not done, the meat will bake unevenly — it will be covered with a crust on top, but the inside will remain damp. Rinse the beef, cut off all the films and veins and dry with paper towels.

Step 3

Step 3
Salt and pepper the meat on all sides, pressing the spices into the meat, and leave to marinate for 20-30 minutes. If you wish, you can use other spices, such as special mixtures for beef, as well as your favorite dry herbs, but traditionally for roast beef you only need a freshly ground mixture of peppers and salt.

Step 4

Step 4
Tie a piece of beef with twine or cooking string to give it a rounded shape.

Step 5

Step 5
Brush the beef with olive oil.

Step 6

Step 6
Heat the frying pan over high heat in advance (I use mode 9 out of 9). If you have a grill pan, use it, then you will get a beautiful pattern on the meat. There is no need to grease the pan with anything, because the meat is already greased with oil. Place the meat on a hot frying pan.

Step 7

Step 7
Fry on all sides for 3 minutes until golden brown. This is necessary in order to seal all the juices in the meat and prevent the beef from drying out during baking. During frying, the meat should not be moved around the pan. Otherwise, the integrity of the piece will be compromised and meat juice will leak out through the resulting cracks.

Step 8

Step 8
If you have a cast iron frying pan with a removable handle, then remove the handle and bake the meat directly in the pan or transfer the meat to a baking dish. Place the meat in an oven preheated to 160°C. Depending on the desired degree of doneness, the meat should be baked for 30 to 45 minutes. If bright red juice flows out when punctured, the meat is not ready yet. Pale pink indicates the roast beef is ready. If the juice is whitish, then most likely the meat is dry inside.

Step 9

Step 9
Wrap the finished roast beef in several layers of foil and leave to rest for 30 minutes. During this time, all meat juices will disperse throughout the meat more evenly.

Step 10

Step 10
This is what roast beef should look like when cut — slightly pinkish. True, closer to the surface, the meat was slightly dry and gray — I slightly overcooked the roast beef in the oven. At the same time, the juice coming out of it is slightly pinkish, that is, overall the meat turned out juicy. Bon appetit!

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