The classic baked beef is roast beef. You can cook roast beef from different parts of the beef carcass, butts, thin and thick edges, etc. are suitable. It is important to choose a cut so that it is all permeated with intramuscular fat. Ideally, marbled beef is used for roast beef - meat from specially raised cattle raised on special feeds and under certain conditions. But even from a simple but carefully selected beef, you will get an equally tasty dish.
It is necessary
-
- Roast beef by Jamie Oliver
- 1.5 kg beef tenderloin;
- 2 onion heads;
- 2 medium carrots;
- 2 sticks of celery;
- 1 head of garlic;
- 2-3 sprigs of thyme
- rosemary
- sage;
- olive oil;
- salt
- pepper.
Instructions
Step 1
Half an hour before you start cooking, remove the meat from the refrigerator and let it come to room temperature. During this time, preheat the oven to 240C and prepare the vegetables.
Step 2
Jamie Oliver suggests not peeling carrots and onions, but simply washing and chopping them, but he is an English chef and is not familiar with the realities of Russian supermarkets, so decide for yourself whether you follow this advice or not. Rinse the celery and cut into slices 4-5 centimeters long. Open the head of the garlic - remove the cloves, without peeling them off, a few millimeters from the stem, so that the garlic looks like a blooming flower. Place vegetables and herbs in a baking dish in random order so that they form a uniform "carpet", drizzle with olive oil.
Step 3
Sprinkle the beef with olive oil and rub with pepper and salt. Place the meat on top of the vegetables and place in the oven. Reduce temperature to 200 ° C and bake for about 1 hour.
Step 4
Roast beef has several classic degrees of doneness - bloody, medium-rare, well done. It is best if you determine how cooked the beef is by the meat thermometer inserted into the roast beef. Without it, you will have to focus only on time and your own instinct, and since all pieces of beef are different and heating in the oven is not always uniform, then for the first experiments it is better to choose medium roast.
Step 5
So, roast beef with blood is obtained about 1 hour after the start of baking, when the internal temperature of the meat is 115 ° C. Medium-roasted beef will be in 1 hour and 20 minutes, at a temperature of 130 ° C. If you leave the roast beef in the oven for another 30-40 minutes, you will get well-done meat, its temperature should reach 140 ° C.
