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. (more...)
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...
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.