Preparing Roast Beef, Recipe for roasted pink Beef

Roastbeef Preparing it yourself Recipe Step-by-step instructions with professional chef tips
Roast beef served on a plate with a chive sauce.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

My Roast Beef recipe is a great thing for holidays or when friends come to a nice evening. In this article I show you the simple preparation with many tips for side dishes and sauces or matching dips. What could be nicer than sitting at the table with your best friends and enjoying a great meal? I wish you a lot of fun and good luck!
Beef tartare, steak tartare
Beef tartare and steak tartare are great alternatives to this dish. © Thomas sixt food photographer Vienna
Beef Tatar and Steak Tatar are a great alternative to this dish. © Thomas Sixt Food Photographer Vienna

1. Prepare Roast Beef like a Chef

You need a well-hung piece of roast beef. Get the meat from the butcher, preferably one week before preparation. The roast beef should be matured for at least three weeks so that the meat ends up on the plate tender as butter. Let the butcher vacuum the meat, put it in the fridge at home and let it mature for another week.
Roast beef meat,
The roast beef is also called roast beef or sirloin. It is a part of the hind quarter of the beef.
Roast beef is also called roast beef or sirloin. It is a part of the hindquarter of the beef.

2. Marinate Roast Beef

Professionals prepare the marinade for the roast beef the day before. Unpack the roast beef, wash under cold running water and dry. Apply the marinade to the meat with your hands or with a brush and wrap or cover with cling film. Put the marinated roast beef in the fridge.

3. Prepare the Roast Beef in the Oven

There are different variants for it, two of them I would like to introduce to you briefly:

3.1 Roast Beef Low Temperature

Preheat the oven to 120°C, top and bottom heat. Brown the meat in a pan or in a roaster from all sides with a little vegetable oil. Wrap the meat in aluminium foil and place in the oven. You should now expect a cooking time of 45 to 60 minutes per kg of meat.

3.2 Roast Beef in the Oven quick Variation

Preheat the oven to 220°C with hot air. Brown the meat in a pan or in a roaster from all sides with a little vegetable oil. Wrap the meat in aluminium foil and place in the oven. After 15 minutes, reduce the temperature to 150°C and continue cooking the roast beef to the desired cooking temperature.
Roast beef served as a pink steak.
Roast beef prepared as a low temperature steak and served with vegetables. This goes well with vegetables and a homemade veal jus made from veal stock.
Roast beef as a steak pink roasted served with vegetables. A homemade veal jus from veal stock goes well with this.

4. Roast Beef Core Temperature

A good variant for the safe preparation of roast beef is a core temperature thermometer. Here is a useful table with temperatures and cooking degrees.
Gargrad BezeichnungKerntemperatur
Rare45-49°C
Medium Rare50-54°C
Medium55-59°C
Medium well60-72°C
Well done73-85°C
Note: Once the roast beef has reached the desired degree of cooking, you can insert the meat in one piece at approx. 70°C (top and bottom heat) on the middle rail and keep it warm in the oven for up to 30 minutes. Leave the meat wrapped in aluminium foil, please.

5. Roast Beef Side Dishes and Sauces

Various leaf salads, bean salad, tomato salad, antipasti vegetables, mushrooms such as chanterelles, mushrooms, porcini mushrooms, etc. go well with roast beef. Potato preparations like: Potato wedges, fried potatoes, potato gratin, baked potatoes or French fries.

5.1 Overview of Cold Sauces, suitable for Roast Beef

Sour Cream Steakhouse: 200 g Ceme fraiche, 100 g sour cream, juice of 1 lemon, salt, white pepper, cayenne pepper Horseradish dip: 70 g horseradish freshly torn or from the glass 1 apple, peeled and finely grated Honey mustard sauce: 2 tablespoons Dijon mustard or medium hot mustard, 1 teaspoon honey, salt, pepper Asian pesto: 1 bunch chopped coriander 1 garlic clove finely diced 1 chilli finely chopped ½ Lime 2 tablespoons soy sauce 150 ml peanut oil 1 tablespoon roasted sesame seeds Italian pesto: 1 bunch basil, 1 piece finely diced garlic clove, 20 g finely grated Parmesan cheese, 2 tablespoons roasted pine nuts, salt, pepper. You will find here a basil pesto preparation step by step instructions, In spring a wild garlic pesto is recommended! Find here more Sauces Recipes based on Mayonnaise!
Roast beef thinly with cold mustard-honey sauce and salad.
Rostbeef thinly sliced, served cold with cold mustard and honey sauce and salad. An excellent starter for guests.
Roast beef prepared pink throughout, thinly sliced cold, served with cold mustard-honey sauce and salad. An excellent starter for guests.

6. Roast Beef Recipe

Below is the recipe for roast beef with nutritional values and exact ingredients. Roast beef is a festive dish and is an excellent accompaniment to large annual celebrations such as Christmas.

Roast beef, recipe for roasted pink beef

Roast beef recipe with a marinade by professional chef Thomas Sixt.

Servings 4 Portions
Calories 764
Total Time 45 Min.
Roast beef recipe to cook yourself. Informative article shows you all relevant steps of roast beef preparation: meat purchase, marinade, roast beef fast, roast beef low temperature, core temperature table, side dishes and cold sauces. Prepare delicious roast beef here!

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Roastbeef Preparing it yourself Recipe Step-by-step instructions with professional chef tips
Roast beef served on a plate with a chive sauce.

Preparation Time

20 Min.

Cook Time

25 Min.

Ingredients

Meat:

0,8 kg roast beef

Spice marinade:

1 piece garlic
100 ml Vegetable oil
1 tbsp. Medium hot mustard or Dijon mustard
2 pinches curry
1 tsp. Rosmarin
1 tsp. Salt
5 pinches black pepper
1 tsp. honey

Instruction

Let the butcher prepare the grilled beef, then cut the fat layer into a grid.

Wash the meat, dab dry and prepare.

Peel the garlic and chop finely. I do not press the garlic as it becomes bitter and hot.

Stir the garlic with the remaining ingredients into the vegetable oil and rub well into the roast beef.

Stir the garlic with the remaining ingredients into the vegetable oil and rub well into the roast beef.

When the oven temperature is reached, quickly place the marinated roast beef in the middle of the grill grid and quickly close the oven again.

Cook the roast beef for 15 minutes at 220°C, then reduce the temperature to 150°C and cook for a further 25-35 minutes at the desired temperature.

Switch off the oven and let the meat rest for about 10 minutes.

Then either cut off finger-thick steaks and serve with side dishes or let the roast beef cool down and serve thinly sliced with various dips or cold sauces.

7. Calories Roast Beef, Nutritional Informations

 

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