Roast beef is a classic meat dish, in translation from English “roast beef” means “fried / baked beef”, therefore a real regular roast beef is prepared only from “marbled” beef and only over high heat. A too lean piece of meat after baking will be rather dry, and fatty streaks will enhance the taste and juiciness of the meat. True English roast beef is a bloody piece of meat, so it should not be boiled beforehand.
It is necessary
500 g of "marbled" beef tenderloin, - 100 g of lard, - 2 onions, - 100 g of celery root, - 50 g of olive oil, - 50 g of flour, - 2 carrots, - parsley, - 40 g of sugar, - salt, bay leaf, pepper
Instructions
Step 1
The meat for roast beef in English must first be soaked in the marinade for at least 24 hours. To prepare it, finely chop all vegetables, add sugar, pour in olive oil, add spices and stir until the vegetables turn into gruel and begin to secrete juice.
Step 2
Cover the beef tenderloin with vegetables, sprinkle with salt and pepper and refrigerate for 24 hours. Then, clean the roast beef of vegetables and seasonings. Breaded the marinated beef in flour.
Step 3
Melt the lard in a thick skillet and deeply fry the roast beef in boiling lard on all sides. Now you can send almost finished roast beef in English to the oven, preheated to 220 ° C. The dish will be ready in 20 minutes.
Step 4
The roast beef should be pink on the inside and grilled on the outside, and red or pink juice should be released when pierced. If you like meat of medium contamination, then do not bring the roast beef to full readiness - let the meat release a reddish juice.
Step 5
Cut the finished roast beef in English across the fibers into thin slices, spread on green leaves, lightly salt and pour with your own juice released during baking in the oven.
