Roast beef
Classic British food. It is not known historically where this food came from, it is said that eating cattle was not very common in England during the Middle Ages. In any case, it is delicious food, especially if it can be prepared from the excellent Kerttu organic cattle.
Preparation time: 1 hour of baking
Level: easy
Quantity: for four
Ingredients:
1-1.5 kg of Inside Round or top sirloin.
Salt and black pepper for seasoning
2 tablespoons olive oil for frying
Preparation:
1. Bring the meat to room temperature for about an hour before cooking
2. When using the butcher’s cord, tie the meat tightly, so the piece of meat becomes more beautiful. If you don’t have a cord, the meat can be cooked without it as well.
3. Rub the meat nicely with salt and black pepper and place on a baking sheet, pour over a little cooking oil
4. Preheat the oven to 240 degrees C, place the meat in the oven and immediately lower the temperature to 200 degrees C. It is ideal to use a meat thermometer and cook until the internal temperature of the meat is 54 degrees. If there is no meat thermometer, bake in the oven for a total of 50 minutes.
5. Allow to rest at room temperature for 10-15 minutes before cutting. Cut into thin slices. Serve hot or cold.
It is ideal to eat roast beef with the Yorkshire pudding.
Perfect for making Italian classic food Vitello Tonnata.
Done !!!
