Roast beef is an English roast that has established itself in our kitchen. The traditional cut is round, but it can be somewhat dry so you can also order high loin or low loin.
INGREDIENTS:
- 1 kg of meat for roast beef
- 1 bottle of mustard
- 1/2 glass of EVOO
- 1 glass of cognac
- Thyme
- Salt and pepper
STEPS:
- Season the meat with salt and pepper and spread it with mustard. If you want you can let it marinate for a little while. Put the meat on a baking tray and add the olive oil and thyme (to taste).
- Put it in the oven preheated to 180 degrees. Grill for 10 minutes on one side and 10 minutes on the other.
- Then add the cognac and put it back for 10/15 more minutes on each side depending on how you like the meat.
- When you turn it over you can drizzle the meat with the sauce.
- If you want, you can beat the sauce to make it more homogeneous and set it aside to serve.
TIP: Whenever possible, it is better for the meat to be bridled (tied), so that it maintains a uniform shape and is more juicy. Keep a close eye on the meat so that it is cooked to perfection.
