Mouth-watering dish especially when it’s still rosé on the inside. Perfect with this classic sauce and your guests (and yourself of course) will love it. A little tip: to get the meat as tender as possible, place the meat out of the fridge (for about 30 minutes) before cooking it.
Serves up to 4 people.
Ingredients for the roast beef:
- 1kg of beef
- Provençal herbs
- Olive oil
- Sea salt
- 3 cloves of garlic
- Fresh rosemary
Ingredients for the sauce:
- 3 tablespoons of mayonnaise (see recipe)
- 1 tablespoon of ketchup
- 1 tablespoon of mustard
- 3 tablespoons of Worcester sauce
- 1 tablespoons of balsamic vinegar
1. Place your meat out of the fridge, this to get the meat as tender as possible.
2. Preheat your oven on 180°C.
3. Make incisions in your meat, so you can place the rosemary and garlic in the incisions.
4. Grease the meat with olive oil and season with pepper, sea salt and Provençal herbs.
5. Place a frying pan on a high fire with some butter.
6. Wait until your butter is fully melted and then add the meat until it has a golden-brown crust. When you turn the meat, add a little extra butter to your frying pan.
7. Once the meat is done, you place it an oven dish. All the juice that’s left in the pan, you can pour into the oven dish. On top of the oven dish you place tin foil.
8. Let it cook in the oven for at least 25 minutes.
9. Once the beef cooked, you place it on a plate on the topside of the meat.
10. Place tin foil on top of the meat and let it rest for at least 15 minutes.
11. While the beef is ‘resting’, we are going to make the sauce.
12. Take a mixing bowl and add all the ingredients, mix until you have an even mixture.
13. When serving the roast beef, you cut the meat (in the direction of the fibers) with a very sharp knife into thin slices.
14. Finish off with some sea salt and the amazing sauce.