Roast Beef

Name: Roast Beef
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 SERVINGS
Ingredients: 1.5 kg sirloin; 60 g butter; 100 ml Worcestershire sauce; 100 ml rapeseed oil; 3 tablespoons Dijon mustard; freshly coarsely ground pepper; salt (use in both roast beef and remoulade); 220 g mayonnaise; 1 tablespoon capers; 2 medium pickled cucumbers; 1 small spring onion stalk; juice of ½ lemon; a pinch of pepper; kitchen twine; cling film; For beef, reach for a full-bodied, dry, red wine with more pronounced tannins.; baguette; potatoes

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

ROAST BEEF

1.5 kg sirloin
60 g butter
100 ml Worcestershire sauce
100 ml rapeseed oil
3 tablespoons Dijon mustard
freshly coarsely ground pepper
salt (use in both roast beef and remoulade)

REMULADE

220 g mayonnaise
1 tablespoon capers
2 medium pickled cucumbers
1 small spring onion stalk
juice of ½ lemon
a pinch of pepper

YOU WILL ALSO NEED

kitchen twine
cling film

WINE PAIRING

For beef, reach for a full-bodied, dry, red wine with more pronounced tannins.

SIDE DISH

baguette
potatoes

ROAST BEEF PROCEDURE

1
Clean the meat, remove membranes, and tie it with kitchen twine to form a roll. Season thoroughly with salt and pepper on all sides and spread with mustard. Finally, drizzle the meat with Worcestershire sauce, place it on a tray, cover with cling film, and let it rest overnight in the refrigerator. Turn several times.
2
Preheat the oven to 150 °C.
3
Remove the meat from the refrigerator and let it rest for 1 hour at room temperature. Pour oil into a pan heated over high heat and sear the meat quickly on all sides until golden brown. Transfer it to a baking sheet, place in the preheated oven, and bake for 30–35 minutes.
4
Melt the butter in a saucepan.
5
Remove the cooked roast beef from the oven, remove the twine, and immediately brush the meat with melted butter. Let it rest on the baking sheet for 15 minutes.
6
Slice the roast beef into thin slices and serve with boiled potatoes and remoulade or tartar sauce.

REMULADE PROCEDURE

1
Roughly chop the capers. Finely grate the pickles. Cut the spring onion into fine strips. Mix all ingredients together in a bowl and let rest in the refrigerator for at least 2 hours.

Tip

Bake the roast beef with a meat thermometer. For it to be perfectly pink, the temperature in the center of the meat must not exceed 55 °C. After removing from the oven, the internal temperature of the meat will still rise. You must let the meat rest. If you don't and slice the meat immediately after removing it from the oven, all the juices will run out, and it will be dry and tough. You can also serve roast beef cold – in that case, do not brush it with butter after removing it from the oven. Remove the kitchen twine only after it has cooled.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef