Beef roast from marbled beef
Description
There are several secrets to preparing juicy meat. This beef tenderloin roast will make a magnificent appetizer for any festive table. The most important aspects are searing and the proper marinade. The roast beef can serve not only as an appetizer but can also be served with any side dish that goes well with beef.
Instructions
- 1
Step 1
1. The most important thing for preparing this dish is choosing the right meat. I usually use tenderloin or meat from the thin/thick edge. During cooking, the fat will start to melt, and the meat will become infused with juice.
- 2
Step 2
2. As is known, beef aging can be of two types: wet and dry. Temperature is important in the preparation process of such meat. Before cooking, don't forget to remove all the membrane.
- 3
Step 3
3. I usually tie it up with kitchen twine, then sear it lightly on both sides. After that, I cover it with marinade and put it in the oven to bake.
- 4
Step 4
3. The marinade for this meat can be very simple: salt, pepper, rosemary, bay leaf, black pepper, garlic, basil, and even barberry. Combined, all these herbs will give the meat a wonderful and unique aroma and flavor. Rub the beef with the marinade and let it sit for a while. You can place it in a netting or tie it with special strings, then arrange halved onions around it and drizzle lightly with soy sauce mixed with olive oil.
- 5
Step 5
4. Beef should be roasted for approximately 45 minutes (per 1 kg of meat). Do not pierce it to preserve juiciness. After roasting, the marbled beef roast should rest to allow the juices to distribute evenly throughout the meat. Only then should the meat be untied and sliced.