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Roastbeef


A traditional way of preparing beef, which is characteristic for English cuisine. A low sirloin is used for it, which is marinated in oil and spices before preparation and then baked completely in a preheated oven, while a roll of meat is wrapped in thread to maintain its shape. The finish is cut into thin transverse slices, usually the preparation of \"medium\" is required, with a crunchy crust and a pink semi-raw center. Warm roast beef is a common part of holiday lunch in Anglo-Saxon countries, usually with potatoes and Yorkshire pudding.
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A traditional way of preparing beef, which is characteristic for English cuisine. A low sirloin is used for it, which is marinated in oil and spices before preparation and then baked completely in a p...

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Cook time60 minYield1 serving


Ingredients

  • tall sirloin steak 600 g
  • Dijon mustard 150 g
  • olive oil 150 ml
  • salt and freshly ground pepper

Cooking guidelines

Clean the sirloin steak, cut the upper membrane into cubes. Coat with mustard and oil and leave to marinate for at least 24 hours.

Preheat the oven to 140 ° C. Salt, pepper and fry the meat on all sides in a pan.

Place in a preheated oven and bake for about 60 minutes so that the sirloin steak is in the middle of 45-55 ° C (check the temperature with a needle thermometer).

Remove and let the meat rest for another 10 minutes. Cut into thin slices and serve with mustard or just by themselves.


  • Chef: Adela
  • Published:

Category: Meat

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