The hubs complains that I never try anything new, so I decided to make roast beef. After loads of whatsapp tips and advice from my chef SIL, we ended up with this:
All things considered, it went quite well. All three boys approved of the flavour – not that anything could have gone wrong since it’s just salt, pepper and olive oil with a hefty chunk of beef – so I think it’s safe to say that this one’s a keeper. I thought I’d better record the instructions so we can replicate it in the future.
- 700g beef (best cuts – sirloin or fillet)
- black pepper
- olive oil
- crushed garlic
- 1 tbsp butter
- tie up the beef with string to make a uniform log.
- massage the beef with salt, pepper and olive oil.
- heat the grill pan over the stove – make sure it’s screaming hot.
- sear the beef until all surfaces are brown.
- place a few cloves of crushed garlic under the beef and add a tablespoon of butter over the beef.
- put the whole grill pan into the oven at 200C for 20 minutes.
- transfer the beef to a plate and cove with foil.
- let it rest for 10 minutes before cutting.
I got my beef already prepared from the supermarket so I didn’t have to tie it up. Unfortunately, the cut I bought was eye-round and it was very tough. I’ve been told by the chef that the best cuts to use are sirloin or fillet. If you go with ribeye, you need to make sure you need to cook it for longer to render the fat or it may be texturally challenging to consume.
The purpose for searing the meat over the grill pan is to seal it. It’s an extra step but it prevents the blood from oozing out of the meat.
For gravy, use Bisto gravy powder.