ROAST BEEF IN THE OVEN
Helstekt rostbiff
Once upon a time, a whole roast beef was regarded as something typically British, but nowadays we're very happy to use this fantastic piece of meat when we want food that can be made in advance. Roast beef is durable, can be served cold and is always loved. Ideal summer food for few or many guests.
Serves 10
Approx 2 lbs boneless roast beef
1 to 2 teaspoons salt
some black pepper
Rub the meat with salt and pepper and put it in a small roasting pan. Put in a meat thermometer so that the tip ends up in the middle of the thickest part of the meat. Heat the oven to 257F, for about 1½ hours until the thermometer shows 149F if you want the meat medium (pink).
Leave the meat to rest for about 15 minutes before carving it. Serve warm in thin slices, with gravy, boiled or baked potatoes and grilled tomates, or cold with a potato salad or a potato gratin.
Enjoy!
Bella
Helstekt rostbiff
Once upon a time, a whole roast beef was regarded as something typically British, but nowadays we're very happy to use this fantastic piece of meat when we want food that can be made in advance. Roast beef is durable, can be served cold and is always loved. Ideal summer food for few or many guests.
Serves 10
Approx 2 lbs boneless roast beef
1 to 2 teaspoons salt
some black pepper
Rub the meat with salt and pepper and put it in a small roasting pan. Put in a meat thermometer so that the tip ends up in the middle of the thickest part of the meat. Heat the oven to 257F, for about 1½ hours until the thermometer shows 149F if you want the meat medium (pink).
Leave the meat to rest for about 15 minutes before carving it. Serve warm in thin slices, with gravy, boiled or baked potatoes and grilled tomates, or cold with a potato salad or a potato gratin.
Enjoy!
Bella
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