Roast Beef

Roast Beef

Ingredientstop 

beef 1.5 kg2 medium 

onions

2 carrots

2 sticks of celery

1 clove of garlic

1 bunch of mixed fresh herbs such as thyme, rosemary, bay leaf, sage 

Olive oil

Method

Ultimate-tomato-salsa.

Remove the meat from the fridge 30 minutes before cooking to bring it to room temperature. Preheatoven to 240°C/475°F/gas mark 9. Wash and roughly chop the vegetables - no peeling necessary. Crush the garlic bulb into cloves and leave unpeeled.

Place all of the vegetables, garlic, and herbs in the center of a large skillet and drizzle with oil.Drizzle the beef with oil and season well with sea salt and black pepper, then rub over the beef. Place the meat on the vegetables.Place pan in oven then immediately reduce heat to 200°C/400°F/gas mark 6 and cook 1 hour for medium beef. If you prefer blood, collect it 5 to 10 minutes beforehand.

To get it right, leave another 10-15 minutes.If you cook potatoes and vegetables in the oven, now is the time to use them: place them in the oven for the last 45 minutes of cooking.Halfway through the cooking time, grease the beef and if the vegetables seem dry, add a little water to keep them from burning.

Classic-zombie-punch.

When the meat is cooked through, remove the pan from the oven and transfer the meat to a cutting board to rest for about 15 minutes. Cover with foil and a tea towel and set aside while you prepare the gravy, horseradish sauce and Yorkshire pudding.

Roast Beef. VIDEO