Classic Roast Beef
Main Dishes • Azerbaijani
Description
This recipe is a classic way to prepare English roast beef. The name itself tells you what it is: roast beef. For this recipe, you will need aged meat; fresh meat will become tough with this cooking method, and the essence of roast beef lies in its tender texture. The meat is tied with string for two reasons: it helps the meat hold its shape and keeps it juicier inside. Hot roast beef can be enjoyed with the same vegetables used in its preparation, while cold roast beef is often served with green peas.
Ingredients
- Veal Tenderloin 20 oz
- Onion 1 head
- Carrot 1 piece
- Celery stalk 1 piece
- Thyme 6 stalks
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Trim the beef tenderloin of any membranes and fat.
Step 3
Tie the tenderloin with kitchen twine along its entire length, so that it forms a neat, even roll.
Step 4
In a heavily heated skillet, sauté the tenderloin in vegetable oil until it develops a distinctive brown color and a pleasant roasted aroma.
Step 5
Coarsely chop the carrot and onion.
Step 6
Roughly chop the celery.
Step 7
Transfer the tenderloin to a baking tray.
Step 8
In the same oil, lightly sauté the vegetables.
Step 9
Add thyme to the vegetables and transfer them to a baking tray.
Step 10
Bake for about forty minutes at an oven temperature of 355°F. Before serving, let the meat rest for about 20 minutes.
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