Cooking a roast beef: everything you need to know before cooking
Red meat is never cooked cold to avoid thermal shock which would harden the piece.
It is therefore best to take the roast beef out of the refrigerator an hour before cooking.
And so that the piece of meat retains its beautiful shape, you can tie it up (or ask your butcher to take care of it).
If the roast is covered (that is to say it is surrounded by a layer of fat), then this part is removed without removing the string approximately 10 minutes before the end of cooking.
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And to know if the beef is cooked, we never prick it.
The juice could then run out and the meat could dry out.
It is rather advisable to test the resistance of the meat to the touch.
It should be soft and slightly tough.
The longer a meat is cooked, the firmer it is.
And the roast has the advantage of being able to be eaten both hot and cold.
It's just as delicious fresh the day after cooking with homemade mayonnaise or tartar sauce.
How long does it take to cook roast beef?
A roast beef being a piece of meat that can have different lengths and thicknesses, its cooking time is calculated according to its weight.
Traditionally, we count 15 minutes per pound (i.e. 500 g of meat) then 10 minutes per additional pound.
For example, if the roast weighs one kilo, it will be cooked for 25 minutes in the oven.
And to have a particular cooking, we measure the core temperature at the exit of the oven.
It should be 50 to 55°C for rare meat or between 58 and 60°C for a medium roast.
The most accurate is to use a cooking thermometer to place in the center of the roast.
Read alsoMistakes to avoid when cooking red meat
Roast beef in the oven
Cooking roast beef in the oven is the most classic.
To succeed, all you need is a few simple gestures.
To give more flavor to the roast, it can be marinated before cooking.
It is then covered with a brush with a marinade based on olive oil, thyme and garlic, and left to rest for 20 to 40 minutes.
For the choice of the dish, it is advisable to choose it slightly larger than the size of the roast and to rub the bottom with a peeled clove of garlic.
Preheat the oven to 220°C (thermostat 7-8).
In the meantime, you can place the meat at room temperature in the dish and drizzle it with a drizzle of olive oil.
You can also place a few knobs of butter on it and give a turn of pepper.
When the oven is hot, it's time to bake.
Halfway through cooking, turn the roast with tongs or spatulas (avoid the fork) and baste it with its juices to make it soft as desired.
When the meat is cooked, it is time to season it with fleur de sel before wrapping it in a sheet of aluminum foil for about fifteen minutes before cutting it into slices and serving it.
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Cook a roast beef casserole
Roast beef is just as delicious cooked in a casserole dish.
To develop all its flavors, you can mark the meat on all sides in a casserole over high heat with a little fat.
Once nicely browned, set aside the roast to replace it with seasonal vegetables: sliced carrots, quartered turnips, sliced onions, thyme, bay leaf, for example.
We sweat all these elements before deglazing by pouring half a glass of water or dry white wine into the container.
Bring everything to a boil before replacing the roast on the vegetables.
Cover and let simmer over low heat.
The calculation of the cooking time is the same as in the oven.
Once cooked just as it should be, it is also wrapped for a few minutes in aluminum foil before cutting it then serving it directly in the casserole dish or alongside the vegetables.
This is the ideal method to prepare a complete dish in no time.