Roast pork in the oven. Pork roast beef. Roast beef: subtleties of cooking

Roast beef is rightfully considered one of the best inventions of British traditional cuisine. The classic recipe in decent houses was always prepared from the thick end of the tenderloin. The freshest meat that was offered in butcher shops was used for the dish. Otherwise, it is impossible to achieve the proper softness characteristic of standard roast beef. This is the first important condition, without which a classic dish is impossible. The second is maintaining the temperature regime. But let's talk about this in more detail.

Beef roast beef is prepared without compromise. The classic recipe is baked in the oven, taking into account the type of meat, its weight and the preferred degree of doneness. As for the type of meat, it is often tenderloin, including bone-in. It can also be a sirloin (the side of the beef with thin layers of fat) or a rump (the upper part of the hind thigh). Choose a piece that is smooth and large. This way it will bake evenly. The presence of fatty layers has a beneficial effect on the softness and juiciness of the finished dish.

The classic recipe does not strictly declare how long to cook beef roast beef. This is because every meat lover has his own preferences regarding the degree of frying. The type of meat also matters: tenderloin has a looser structure of meat fibers, so it cooks faster. The sirloin is denser, so it will take a little longer to cook.

Conditions for preparing juicy meat: after preliminary frying, roast beef according to the classic recipe is baked in the oven for 30-40 minutes at a temperature of 160 degrees per 1 kg. Then take it out, wrap the meat in foil and leave for another 30-40 minutes. During the slow cooling process, the juices will be evenly distributed inside and the roast beef will be soft.

To more accurately determine the degree of doneness, use a food thermometer. At the end of baking, track the temperature measurement results inside the piece:

• 80 degrees – fully cooked;
• 70 degrees - medium done;
• 60 degrees – “meat with blood”.

If you prefer low-temperature cooking of roast beef, cook the classic recipe in the oven taking into account the following rule per 1 kg. meat: 2-3 hours at 90 degrees. Well, don’t forget to consider the type of meat used.

Despite the royal grandeur of baked meat laid out on a beautiful dish, beef roast beef is prepared quite simply. We suggest repeating the classic recipe from the upper part of the fillet or the outer part of the thigh. For marinating, use high-quality natural spices.

Required:

• 3.5-4 kg. sirloin;
• 5 tbsp. l. olive oil;
• 1-1.5 tbsp. l. coarse salt;
• 1-1.5 tbsp. l. freshly ground black pepper;
• 1-1.5 tbsp. l. Provençal herbs.

How to cook:

1. Rinse the meat, remove any defects, and dry with a paper towel.
2. Rub the spices, salt and olive oil over the beef roast. The classic recipe should be cooked in a preheated oven. Therefore, it’s time to turn on the heating to 75 degrees.
3. Leave the grated meat for 20 minutes.
4. Heat a frying pan with 1-2 tbsp. l. olive oil. It is better to use a cast iron frying pan for cooking meat. It has thick walls and perfectly maintains the temperature and distributes heat evenly.
5. Fry the meat on a hot surface for literally 2-3 minutes on each side. It is important to use high heat here to quickly form a crust on the meat. This way we will seal the juices inside the piece.
6. Place the browned beef roast on a rack with a tray or just a baking sheet. For the classic recipe, bake at 75 degrees for about 3-4 hours or until the internal temperature of the flesh reaches the desired level of doneness - 60-80 degrees.

The minimum required set of spices for roast beef includes salt, pepper and sunflower oil. This combination emphasizes the self-sufficient taste of natural meat. If you want to slightly shade the classic result, use rosemary, mustard, onion and garlic in powder form. We suggest preparing just such a flavorful beef roast. We will prepare a classic recipe in the oven using a rump steak.

Required:

• 4 kg. lateral thigh;
• 1 tbsp. l. dried chopped rosemary;
• 4 tbsp. l. Dijon mustard;
• 3 tsp. sea ​​salt;
• 3 tsp. ground black pepper;
• 2-3 large carrots;
• 0.5 kg. potatoes;
• 180 ml. beef broth.

How to cook:

1. Rinse the meat cut under water and blot away excess moisture.
2. Rub the piece with mustard on all sides.
3. Combine rosemary and pepper in a bowl.
4. Rub the meat with a set of prepared spices.
5. Wrap with cling film, then place the roast beef in a vacuum bag. The classic recipe recommends leaving it to marinate for 6-12 hours. This time is enough for the mustard to soften the fibers and for the spices to imbue them with their aromas.
6. Before cooking, preheat the oven to 220 degrees.
7. Prepare the vegetables: peel, wash.
8. Cut the potatoes into 6-8 pieces.
9. Cut the carrots into rings, half rings or large strips.
10. Place the vegetables in a bowl, sprinkle lightly with salt and pepper, and toss to coat.
11. Remove the films from the marinated meat, salt it, and place the piece on a baking sheet.
12. Bake the beef roast for 15 minutes. The classic recipe with vegetables is in perfect harmony. After 15 minutes, reduce the temperature to 160 degrees.
13. Remove the pan from the oven. Add vegetables to the meat and pour in broth.
14. Bake all ingredients together for 40 minutes.
15. Cover the baking sheet with foil and bake for another half hour.
16. Before removing, check the degree of doneness of the meat with a kitchen thermometer. If you are happy with the temperature, remove the pan.
17. Cover again with foil and leave for 15 minutes.
18. Serve the meat on a large platter with vegetables.

We suggest preparing beef roast beef according to the classic recipe with a delicious blue cheese sauce. By following the recommendations, you will get a truly masterpiece of culinary skill. This dish will become a real asset to the holiday menu. Therefore, there is no need to invent complications, simply bake the meat and impress all your guests!

Required:

• 2 kg. clippings;
• 1 tsp. salt;
• 100 gr. heavy cream;
• 1.5 tsp. ground pepper;
• 100 gr. Dorblu or other blue cheese;
• 1 tsp. dry oregano;
• 1 tsp. dry mustard;
• 1 tsp. dry ground rosemary;
• 1 tsp. dry thyme.

How to cook:

1. To prepare a classic beef roast beef recipe in the oven, correctly calculate the time for marinating and baking. It is optimal to marinate the meat overnight. If there is no such supply, leave the piece rubbed with spices for 1-2 hours at room temperature.
2. Use high quality and freshly ground spices (if possible). Do not add salt before long-term marinating. Use it just before baking.
3. If the meat is fresh, keep the piece in the refrigerator for a day. If it is aged, it is enough to marinate it if possible.
4. Consider these nuances to prepare delicious beef roast. The classic recipe is prepared with salt, pepper and butter. But in this version we want to achieve an amazing aroma. Therefore, mix the spices indicated in the recipe in a bowl. There is no need to add salt at this stage.
5. Rub the meat with the spice mixture and wrap in cling film.
6. Place in the refrigerator to marinate overnight. If you don't have time, marinate for 2 hours at room temperature.
7. After the time has passed, preheat the oven to 160 degrees.
8. Place the roast beef on a baking sheet without film. Bake the classic recipe in the oven for 1.5 hours until medium-rare.
9. Before serving, prepare the sauce: beat the cheese and cream with a pinch of pepper in a blender.
10. Leave the finished roast beef for 20 minutes, covered with foil. Then cut into slices and serve with sauce.

Wine sauce perfectly complements the taste of baked beef. Don't worry about the alcohol content. Under the influence of high temperatures it evaporates, leaving a pleasant aftertaste of grapes.

Required:

• 3 kg. beef edge on the bone;
• 56 gr. salt;
• 3 gr. ground black pepper;
• 440 gr. mirepoix (vegetable dressing made from onions, carrots and celery);
• 0.5 l. veal broth;
• 50 ml. dry wine;
• 30 gr. butter

How to cook:

1. Season the prepared edge of the beef roast with salt and pepper. Bake the classic recipe in the oven at 170 degrees. Bring the oven to the desired temperature in advance.
2. Place the meat on a rack in a roasting pan. Bake until internal temperature reaches 55 degrees.
3. While the meat is cooking, prepare the mirepoix. Peel and cut into small cubes 230 g. onion, 113 gr. carrots and 113 gr. celery.
4. Remove the pan about 30 minutes before the meat reaches the desired internal temperature. Add the chopped vegetables (mirepoix) and place the pan back in the oven.

Ingredients:
pork - 1.5 kg;
one onion;
four cloves of garlic;
basil or cilantro;
black pepper.

It is to the culinary traditions of good old England that we owe such a recipe as Pork Roast Beef. Of course, traditional English cuisine is not rich in sophisticated dishes; its main trump card is rather refined simplicity. Although some of her recipes have become popular all over the world and roast beef is one of them. It was appreciated by all meat lovers. Such traditional British food is usually prepared without salt or any spices. Literally, the dish means fried beef, although there is also the paradoxical Pork Roast Beef. It is in it, with the use of spicy spices, that the baked meat becomes very piquant. An excellent roast beef will be made from a lean piece of pork.
A large piece of excellent meat will be used for cooking. The edge of ribs or sirloin is suitable. When choosing it, you must proceed from the fact that meat from different parts of the carcass has different hardness and density.
Our dish requires exclusively fresh meat, but certainly not frozen. After deep freezing, it loses its juiciness and original taste. Once the meat has been selected, we can begin our culinary magic.
The first step is to rinse the pork tenderloin thoroughly. Then dry it with a napkin and remove any membraned films from it. Along the entire piece, guiding the knife along it, we make a cut, the depth of which does not reach the end, about five centimeters. After this procedure, we unfold it with a book and slightly beat off each of its parts.
Prepare the spicy mixture. It will give the dish the necessary accents. So, add a pinch of dried basil or cilantro, as well as all three types of pepper, to the finished mustard (the variety is not important). Salt the resulting paste with rock salt. Mix it thoroughly.
After this, peel and finely chop the onion and garlic. Pour this spicy gruel into mustard with spices. Mix everything thoroughly again. Now we coat the halves of our meat book with this paste. Then we very carefully put them together.
All that remains is to tie them around with white cotton thread. Meanwhile, preheat the oven to a temperature of two hundred degrees. Place a wire rack on a baking sheet and place our meat on it. Let it bake for about forty minutes. Then take it out, cover it with foil and leave it to bake for about half an hour.
After this time, when the meat is baked, turn off the oven, take out our dish, and leave it to simmer under foil for another fifteen minutes. Then remove the foil and threads. Juice will release while baking. It must be collected from the baking sheet and then you can make a very tasty sauce. You just need to add just a little flour and butter to it. It is customary to serve roast pork in a whole piece and pour meat sauce on top.

Bon appetit!

The very concept of roast beef is completely absurd, since the name of the classic British dish translated from its native language means “roast beef”. However, far from England, roast beef can be called any meat baked in the oven. We undertake to cook pork.

Roast pork tenderloin

This simple pork roast is notable for its "clean" flavor. There are no piles of herbs and herbs that clog the entire taste of the meat. Only classic combinations that allow the meat flavor to come to the fore.

Ingredients:

• pork tenderloin - 600 g;
• fresh thyme leaves - 1 tbsp. spoon;
• grated ginger - 1 teaspoon;
• olive oil;
• ground pepper, salt.

Preparation

Place the baking sheet in the central compartment of the oven, and bring the temperature to 230 degrees. Rub the tenderloin liberally with oil, as well as salt, grated ginger and pepper. Roughly chop the thyme leaves and roll the meat tenderloin in them.

Let the meat cook for 18 minutes, then turn on the grill and let the pork brown for another couple of minutes. Allow the tenderloin to rest for 15 minutes before slicing.

Pork roast beef recipe with side dish and gravy

Ingredients:

For meat:

• large cloves of garlic - 4 pcs.;
• rosemary leaves - 1 1/2 tbsp. spoons;
• fennel seeds - 3 teaspoons;
• pork (shoulder on the bone) - 2 kg;
• potatoes - 1 kg;
• fennel bulbs - 1 kg;
• lemon zest - 1 teaspoon;
• lemon juice - 65 ml.

For the gravy:

• flour - 15 g;
• dry white wine - 50 ml;
• vegetable broth - 250 ml.

Preparation

Before cooking pork, set the oven temperature to 250 degrees. In a mortar, grind the garlic, rosemary, and fennel seeds with 2 tablespoons of oil. Season the resulting paste with salt and pepper.

Rub the meat with the resulting aromatic mixture without touching the skin. Roll up the spatula and secure it twine. Rub the skin with oil and coarse salt. Place the meatloaf in the oven for 20 minutes. Prepare the side dish by combining peeled potatoes, quartered fennel bulbs, lemon zest and remaining butter.

Place the vegetables around the roasting meat, lower the temperature to 190 degrees and wait 1 hour 10 minutes, remembering to stir the vegetables every 15 minutes. We transfer the finished meat and vegetables to a dish, and dilute the fat and meat juices from the baking sheet with wine, add flour and broth. As soon as the gravy thickens, serve. By the way, before serving, the meat should stand warm for 15 minutes.

In terms of rules, the classic roast beef recipe is simple and complex at the same time. We will need:

Choose suitable meat;
- observe the temperature regime.

Suitable meat for roast beef

Tenderloin, thick or thin edge, rump, and sirloin are suitable for preparing roast beef. Choose a large piece that is as even as possible to ensure even cooking. It’s good if the meat is marbled, that is, with layers of fat. During baking, the fat will melt, giving juiciness and pronounced flavor to the meat.

Frozen meat is absolutely not suitable! The beef should be fresh, but not steamed. Aged meat will be much tastier, juicier and softer. Professionals recommend keeping it in the refrigerator for 2-3 days, during which time special enzymes are formed in the tissues, which change the structure of beef meat, help soften muscle protein during the cooking process, due to which the dish acquires a unique aroma and taste, and turns out soft and juicy. For the same reason, you shouldn’t take veal; it has a different structure and the taste will be slightly different.

Roast beef degrees of doneness

Beef should not be baked at too high a temperature, otherwise there is a risk of drying it out. It is optimal to cook roast beef after frying at 160 degrees (in some recipes, baking is carried out at even lower temperatures - for example, they cook at 90 degrees for 2-3 hours). Much also depends on what cut is used; if the tenderloin cooks faster, then the sirloin takes longer.

The degree of roast beef roasting is determined by the temperature of the meat at the end of baking:

• 60 degrees - “with blood”;
• 70 degrees - medium done;
• 80 degrees - fully cooked.

To accurately determine how well done a piece is, you'll need a food thermometer. If it is not there, then be guided as follows: beef weighing 1 kg at a temperature of 160 degrees, as a rule, needs to be baked for 30-40 minutes (depending on what cut is used).

Baked meat from the oven should be immediately wrapped in foil and left for 30-40 minutes “to rest” - due to slow cooling, the juices inside the piece will be evenly distributed, the roast beef will be very juicy and soft.

Set of herbs and spices

Roast beef according to the classic recipe requires the use of only pepper, salt and vegetable oil. Such a minimal set of seasonings makes it possible to enjoy the real taste of meat, uncluttered by third-party aromas. If you still want to add spices, you can expand the list by adding rosemary, mustard, garlic and onion powder.

Total cooking time: 90 minutes
Cooking time: 30 minutes
Yield: 8 servings

Preparation

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Rinse the meat in cold water and dry thoroughly with paper towels. Sprinkle with the mixture of peppers, pressing them in with your hands - it is advisable to use coarse, freshly ground pepper. In the classic recipe, it is not necessary to use pepper; the meat is simply greased with vegetable oil and heat treated. But roast beef in pepper turns out much tastier and more aromatic, try millet!



Grease on all sides with vegetable oil and wrap in cling film. This time I took a rump, weighing 1 kg. The meat is fresh, so I kept the piece in the refrigerator for 1 day (to prevent it from suffocating, I made punctures in the film with a toothpick). If your meat is not fresh, but already seasoned, then it is enough to marinate it in pepper for 8-10 hours. Please note that there is no need to add salt.



Before continuing cooking, the meat should be removed from the refrigerator and left for 1 hour to warm up to room temperature (20-22 degrees inside the piece). If you skip this step, it will cook unevenly and you will end up with a soggy center and a dry edge. We tie the piece with thread so that it takes on an oval shape - this will make it easier to cut after baking.



Let's start roasting. Place a grill pan on the fire, grease it with a small amount of vegetable oil and heat it until red hot. Place the meat in a hot frying pan and fry until golden brown, 3 minutes on all sides. This way we will “seal” all the juices inside the piece, they will not leak out during baking. Do not move the meat throughout the pan, otherwise the fibers will tear and valuable juice will leak out. For the same reason, you should turn it over with tongs (or a pair of wooden spatulas).



Place the beef in the oven, preheated to 160 degrees. My grill pan has a detachable handle. If you don’t have such dishes, then transfer the piece to a warm baking sheet (with high sides). It is most convenient to determine readiness using a thermometer. I baked the roast beef in the oven for 30 minutes, then measured the temperature - it reached 60 degrees. If you like a stronger degree of roasting, then cook to 75-80 degrees. To determine the degree of readiness of meat without a thermometer, pierce it with a sharp knife: if pale pink juice is released at the puncture site, then it is ready; bright red color means you need to keep it in the oven for at least 15 minutes; light and clear juice indicates that the meat is overdried.



Transfer the finished meat to a wooden board or warm plate. Wrap in several layers of foil. And leave it “to rest” for 30-40 minutes. All this time, the meat will be cooked, and the meat juice will be evenly distributed inside the piece.

Roast beef is good both hot and cold (in the latter case, fully roasted is recommended). Before serving, remove the foil from the meat, cut into slices and sprinkle with coarse salt. It is customary to serve without a side dish in the traditional sense; appetizers, sauce and herbs can be served as an accompaniment. The British prefer the combination with sauces based on mustard and horseradish, sometimes served with green peas, cabbage, French fries or mashed potatoes, salad or Yorkshire pudding.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It is difficult to imagine a rich holiday table without a good piece of baked meat - juicy, aromatic, incredibly tasty, which is almost always the main “highlight” of any feast. For Russians, boiled pork remains more familiar - pork baked with spices, but this name is often attributed to other types of meat prepared by baking, for example, beef or turkey. Beef meat baked in a large piece has a completely different name - roast beef and is a traditional dish of English cuisine.

How to cook roast beef

The history of this meat dish dates back to the 16th century. Even then, fried beef was very popular among the English nobility and the rich, but the peasants could not afford such food. Thanks to good natural and climatic conditions conducive to the development of cattle breeding, in those days England was the main supplier of high-quality beef, and therefore became the birthplace of this world-famous meat dish.

Roast beef is a large piece of beef baked in one piece. The name of the snack fully reflects its essence, because “roast beef” literally translated from English means “baked beef”. In the Middle Ages, such meat was served in England on Sunday, for a festive family dinner, accompanied by the equally famous Yorkshire pudding, boiled or baked peeled potatoes and other vegetables.

In modern English cuisine, roast beef is often served with French fries or mashed potatoes, green peas, boiled carrots or coarsely chopped onions, seasoned with hot spices (horseradish, mustard) or sauces. The original “green butter”, which is a savory mixture of fresh herbs and butter, seasoned with salt and lemon juice, goes well with juicy baked meat. Roast beef can be served either cold or hot, and to ensure juiciness, it must be poured with the liquid that formed during the baking process.

Secrets and subtleties of cooking roast beef

A good, juicy, aromatic piece of baked beef can become a real culinary masterpiece if you strictly follow the original recipe and choose the right meat for baking. To end up with the perfect meat dish, it is important to know the basic secrets of preparing the famous English roast beef:

Only beef should be used, preferably bovine. To make the roast beef tender, take a piece of thick (from the first to fifth rib) or thin (the next 4-5 pairs of ribs) edge or tenderloin - these parts of the carcass are the softest, moderately fatty, so they are better suited for baking as a whole piece.

The fat layer in the meat is the key to the juiciness of the finished dish, so you should choose a piece of tenderloin riddled with thin veins of fat, which is called “marbled beef,” or a part of a thick or thin edge with solid islands of fat.

Frozen meat is not suitable for roast beef, but fresh meat is also not suitable, because it can turn out too tough after baking. For delicious baked beef, you need to use ripened fresh meat, previously kept in the cold for 2-3 days.

Meat on the bone is also quite suitable for baking, but then it must first be freed from hard bone particles (you can make broth from them), rolled into a roll and wrapped with strong thread to maintain its shape.

In order for a piece of meat to bake evenly to its full depth, it is important to first warm it to room temperature, and not send it to the oven directly from the refrigerator.

The beef is baked in the oven for the first 15-20 minutes at maximum heat, and then brought to readiness at a temperature of 150-160º.

This meat dish is served hot or cold, and the roast beef is usually cut very thin - into slices no more than 0.5 cm thick.

Roast beef recipes

Real English roast beef is prepared exclusively from beef, but recipes for this delicious meat dish adapted by world culinary experts allow for the presence of other types of meat - pork, lamb and even chicken. The original recipe for roast beef involves baking it on a wire rack, and the meat juices should run into a baking tray placed below. This meat can also be cooked on the grill, in a slow cooker, or simply in the oven, after wrapping it in foil or packing it in a special baking bag.

Classic English roast beef

• Time: 2 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 172.6 kcal per 100 grams.
• Cuisine: English.
• Difficulty: easy.

The technology for preparing traditional baked beef in England is very simple - the meat fillet is prepared, rewound with twine and sent to a very hot oven. In ancient times, cooks did not even salt roast beef before baking, but modern cooks prefer to season the beef with salt, spices and various herbs, or even marinate it in a special brine, which gives the finished dish a rich taste and amazing aroma.

Ingredients:

• beef tenderloin – 3.5 kg;
• salt – 2 tbsp;
• spices, herbs - to taste.

Cooking method:

1. Wash the meat, cut off the tendons.
2. Mix salt with your favorite seasonings, rub the meat piece with this mixture. Keep at room temperature for half an hour.
3. Transfer the seasoned tenderloin to a preheated frying pan and lightly sear on all sides over high heat.
4. Place the prepared beef in an oven preheated to 250º and bake for a third of an hour.
5. Then reduce the temperature to 150º and bring the meat until fully cooked, not forgetting to pour the liquid formed during the baking process over the piece of meat from time to time.

• Time: 2 hours 15 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 237.8 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: English.
• Difficulty: easy.

If you want to surprise your guests or simply pamper your family with a delicious holiday dinner, prepare juicy pork roast beef with a spicy onion and fig sauce, as in the photo. A special interesting note to baked meat is given by the dry white wine that is poured over the piece of meat during the baking process, and the sweetish gravy with pieces of figs makes the taste of the finished dish incredibly light and pleasant.

Ingredients:

• pork (fillet) – 2 kg;
• onions – 2 pcs.;
• garlic – 3 cloves;
• figs – 100 g;
• dry white wine – 1 tbsp.;
• sour cream – 85 ml;
• salt – 1 tsp;
• ground black pepper – 0.5 tsp;
• dried thyme – 0.5 tsp;
• vegetable oil – 30 ml;
• fresh parsley - a small bunch.

Cooking method:

1. Combine salt with pepper and thyme, rub the pork with this mixture.
2. Cut the peeled onion into thin half rings, chop the garlic in any convenient way, cut the figs into quarters.
3. In a frying pan heated with vegetable oil, fry the onion and garlic until golden.
4. Add chopped figs to the onion-garlic mixture and fry for about a minute.
5. Transfer the finished roast to a baking dish. In the remaining oil in the pan, fry the pork until lightly browned.
6. Place a roasted piece of meat on a bed of vegetables and figs, pour over half the entire portion of wine.
7. Place in an oven preheated to 230º and bake for half an hour.
8. Then pour the remaining wine over the pork, reduce the temperature to 150º and keep the meat in the oven for another 1 hour.
9. When the pork is completely cooked, transfer it to a plate and the onions and figs into the pan.
10. Add 150 ml of water to fry and boil.
11. Add sour cream and chopped parsley to the sauce and heat a little more.
12. Before serving, cut the finished roast beef into thin slices, pour over the prepared sauce, and garnish with a sprig of parsley.

• Time: 1 hour 35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 193.2 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: English.
• Difficulty: easy.

To get juicy, flavorful, evenly baked beef, you need to pre-brush the tenderloin with spicy oil. In the original, it is prepared on the basis of mustard oil, which gives the meat an unsurpassed taste and aroma. At home, in the absence of mustard oil, you can grease the beef with olive oil by simply mixing it with dried herbs, and after baking, season the finished roast beef with spicy green oil.

Ingredients:

• beef pulp – 1.8 kg;
• olive oil – 2 tbsp;
• spicy herbs – 2 tbsp;
• butter – 70 g;
• fresh herbs (dill, parsley, basil) - a bunch;
• lemon juice – 1 tsp;
• garlic – 1 clove;
• salt, pepper - to taste.

Cooking method:

1. Brush the prepared beef with olive oil and sprinkle generously with herbs.
2. In a frying pan with olive oil, fry on each side for 1 minute over high heat.
3. Transfer to a wire rack and place in an oven preheated to 220º. Place a baking tray below filled with 1 cm of water.
4. Bake the piece of meat for 20 minutes, then reduce the temperature to 160º and continue cooking for another 45-50 minutes.
5. Add chopped herbs, chopped garlic, lemon juice, salt and pepper to taste to the softened butter. Stir until smooth, place in the freezer for half an hour.
6. Place the hot beef on a plate and rub the chilled butter and herbs on top.

• Time: 1 hour 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 185.5 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: English.
• Difficulty: easy.

Although in the classic recipe English roast beef is baked, to reduce cooking time this meat dish is often prepared in a frying pan, simply thoroughly frying the meat on all sides. Any side dish goes well with this beef, but it goes especially well with prunes. If you want to combine meat and side dish, prepare roast beef in the form of a roll stuffed with prunes and red bell pepper.

Ingredients:

• beef tenderloin – 1 kg;
• pitted prunes – 90 g;
• red bell pepper – 1 pc.;
• butter – 40 g;
• vegetable oil – 25 ml;
• salt, spices - to taste.

Cooking method:

1. Rinse the prunes and cut into wide strips.
2. Remove the bell pepper from the seed capsule and cut into strips.
3. Cut the beef lengthwise so that you get a not very thick layer. Salt and season with spices to taste. Grate the chilled butter on top.
4. Place prepared prunes and peppers on one edge of the meat base, roll the meat into a roll, and wrap tightly with twine.
5. Coat the top of the roll with vegetable oil and sprinkle with spices.
6. Bake in an oven preheated to 240º for 20 minutes, then another 50 minutes at 150º.

• Time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 176.1 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: English.
• Difficulty: easy.

The taste of beef baked in a spicy marinade of honey, cognac and mustard turns out to be very interesting. The unusual combination of marinating sauce components gives the finished meat a bright, rich taste and a simply divine aroma. The choice of mustard does not matter much, but with Dijon the dish will not only be surprisingly tasty, but will also look very original on the table.

Ingredients:

• beef pulp – 1.2 kg;
• cognac – 35 ml;
• garlic – 2-3 cloves;
• bay leaf – 2-3 pcs.;
• Dijon mustard – 1.5 tbsp;
• honey – 1.5 tbsp;
• vegetable oil – 40 ml;
• salt, pepper - 1 tsp each.

Cooking method:

1. Rinse the beef, dry it with a paper towel, stuff it with small pieces of garlic and bay leaves, and rub with a mixture of salt and pepper.
2. For the marinade, mix liquid honey, cognac, mustard. Cover a piece of meat with this mixture, place in a glass or enamel container with a lid, and refrigerate for 2 hours.
3. Grease the marinated beef with vegetable oil and wrap in several layers of foil.
4. Bake in the oven: 10 minutes at 250º, and then 40 minutes at 150º. After baking, keep the finished roast beef in foil for another half hour.

• Time: 1 hour 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 179.4 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: English.
• Difficulty: easy.

To get juicy, flavorful baked beef that tastes a little like kebab, prepare roast beef from pre-marinated meat. This dish is distinguished by its extraordinary tenderness, exquisite rich taste and refined aroma, harmoniously incorporating light spicy notes. The marinade in this recipe is simple, but the dish turns out incredibly tasty, worthy of any holiday table.

Ingredients:

• beef meat – 2.3 kg;
• onions – 2 pcs.;
• celery (stems) – 2 pcs.;
• garlic – 2 cloves;
• fresh parsley - a bunch;
• black and allspice – 1 tsp each;
• salt – 1 tbsp;
• vegetable oil – 1.5 tbsp.

Cooking method:

1. Finely chop the onion, garlic, parsley and celery and place in a deep plate.
2. Add salt, freshly ground black and allspice, vegetable oil. Stir.
3. Rinse the beef, dry it, tie it with a thick thread, and coat it with the resulting marinade on all sides.
4. Place in an enamel pan, refrigerate, and marinate for a day.
5. The next day, place the marinated piece of meat on a baking sheet and bake in the oven. First bake at a temperature of 260º for a quarter of an hour, and then for another hour at a temperature of 160º.

In the oven

• Time: 1 hour 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 172.2 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: English.
• Difficulty: easy.

Traditional English roast beef was originally cooked over an open fire, which made it possible to end up with very juicy beef meat with an appetizing golden brown crust. To cook beef roast in this way, you had to be a master of culinary skills, otherwise the meat could get very burnt on the outside, but remain raw on the inside. Technological progress and the advent of ovens have significantly simplified the recipe for this delicious meat dish, so modern chefs prepare English baked beef exclusively in the oven.

Ingredients:

• beef pulp – 1.6 kg;
• garlic – 3-4 cloves;
• carrots – 1 pc.;
• salt – 1.5 tbsp;
• ground bay leaf – 0.5 tsp;
• black pepper – 0.5 tsp;
• Provençal herbs – 1 tsp;
• coriander – 1 tsp.

Cooking method:

1. Mix salt and all spices.
2. Peel the garlic and carrots and cut into small cubes.
3. Stuff the prepared beef with pieces of garlic and carrots, rub with a mixture of salt and spices. Place in a baking bag.
4. Bake in an oven preheated to 240º for 20 minutes, then 50 minutes at 150º.

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 215.8 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: English.
• Difficulty: easy.

Many may consider roast beef with wine sauce to be the pinnacle of culinary excellence, but if you read the recipe, you will understand that this dish is very simple to prepare. The taste of such meat is rich - pleasant, slightly spicy and very interesting, but even the most inexperienced housewife, just learning the basics of haute cuisine, can cook beef baked with wine sauce.

Ingredients:

• beef tenderloin – 2.2 kg;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 3 cloves;
• fresh tomatoes – 0.5 kg;
• vegetable oil – 25 ml;
• flour – 1.5 tbsp;
• dry red wine – 1 tbsp.;
• thyme – 1/3 tsp;
• salt, spices - to taste.

Cooking method:

1. Dry the washed tenderloin, sprinkle with salt and spices. In a very hot frying pan, fry the piece of meat on all sides until golden brown.
2. Peel carrots, onions and garlic. Cut the carrots into large strips, the onion into half rings, crush the garlic with a knife.
3. Scald the tomatoes with boiling water, remove the skin, and puree in a blender.
4. In a separate frying pan with vegetable oil, fry the onion and garlic, add thyme and tomato puree, pour in the wine, and simmer for 2-3 minutes.
5. Add flour, stir the sauce until smooth, simmer for another minute.
6. Place carrot sticks in a deep glass baking dish and place the fried beef tenderloin on top.
7. Pour the prepared sauce over everything, cover the mold with a lid or foil.
8. Cook in the oven at 170º for 1.5 hours.

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