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Are you planning to cook a delicious roast beef for your next meal? While choosing the ideal cut of beef is a crucial first step, the key to a perfect roast lies in mastering its cooking. Here is our step-by-step guide to never mess up cooking your roast beef again.
See also: how to cook filet mignon to perfection?
Roast beef can be prepared with several pieces of beef. The quality and tenderness then vary depending on the piece chosen. Both considered the best are the filet and the sirloin, but you can also go for the tende-de-tranche, flat slice or round slice. Do not hesitate to ask your butcher for advice. The important thing is that the part is as cylindrical as possible.
The difference between the two lies in the cooking mode of the piece of meat. The roast beef is cut in such a way that during cooking it is still rare on the inside while developing a nice golden crust on the outside. Unlike roast beef, roast beef is often cooked evenly, aiming to achieve similar cooking throughout the entire piece of meat.
Remove the roast beef from the refrigerator about an hour before cooking. Allowing the meat to reach room temperature helps prevent thermal shock during cooking, which helps maintain the tenderness of the meat. Before cooking the roast beef, be sure to salt it generously on all sides. Adding salt not only enhances the flavor of the meat, but also helps form a delicious crust when cooking.
Traditionally, we recommend cooking between 170°C and 180°C. Preheat the oven well before inserting your piece of meat and place it in the center so that it can cook evenly.
It varies depending on the weight of the roast beef. For perfectly rare cooking, allow 15 minutes cooking for 500 g of meat. Double the cooking time for 1 kg of meat and allow one hour for two kilos. For a rare roast, you can remove the roast from the oven when the internal temperature reaches around 50-55°C. For medium-rare cooking, aim for 60-65°C. Use a kitchen thermometer to monitor the internal temperature of the meat.
If you don’t have a cooking thermometer, you can find your way visually. For lovers of almost blue meat, the meat mustt be bright red inside, with a well-set surface. When you cut the meat, the inside should be very bloody, with still liquid juices. Rare meat is pink inside, with a golden surface. When you cut the meat, the inside is slightly pink and juicy. If you want medium-rare cookingthe inside should be pink, but not bleeding.
To prepare roast beef in a casserole dish, start by heating a little oil in the bottom. Sear the roast beef on all sides to give it a nice golden color. Then add some chopped onions, garlic or a bouquet garni to give flavor to the meat. Add a splash of water, cover the casserole and reduce the heat to low. Leave to simmer slowly, turning the roast regularly for 20 to 25 minutes. Then let the meat rest in aluminum foil for 15 minutes.
