Fragrant Roast Beef

Come February and the heart of winter! This weather calls for hearty food and a Friday evening something special.
I am trying to stay on healthy diet cutting down carbohydrates and fat. My roast beef was as good as ever with no butter and oil. Even with no salt! Try the recipe and see.

Roast beef ( 6 – 8 servings)
Ca 1200 g roast beef
3 twigs of dried rosemary
1 tbsp dried sage
3 cloves of garlic
0.5 dl red wine, 0.5 dl water

Let the meat stand in room temperature for an hour.
Pre-heat the oven to 175 C. Chop the garlic and take out a tbsp of sage and a few Rosemary twigs. Rub the sage and garlic on the meat.

Heat an iron pan. Test the heat with a piece of garlic. Put in the rosemary and garlic.

Brown the meat chunk on all sides. It might first stick on the pan but eventually some fat or meat juice will come out and make it easier. This browning will seal the surface and keep your roast juicy in the inside.
Place the meat in an oven pan. Pour the wine and water in the frying pan, cook it up and pour over the meat.

Stick a cooking thermometer into the thickest part of the roast.
Cook in 175 C until the inside temperature reaches 58 C. This will give a rare and rosy roast. Place the roast on a cutting board and wrap with kitchen foil. Let rest for 5-10 minutes.
Cut into thin slices and serve with the broth from the oven pan.

Side dishes (for two)

Lightly cooked broccoli
100 g broccoli
Bring a panful of water to the boil. Add the broccoli in small pieces. Cook for 5 minutes.

6 salad leaves, 10 cm cucumber, 3 button mushrooms, white wine vinegar, lemon juice
Rinse the cucumber and mushrooms, and chop them into largish piece. Place in a serving bowl and press lemon juice on them. This will keep the mushrooms light in colour.
Spread the lettuce and mix in with the rest of the ingredients. Sprinkle with diluted vinegar.

Enjoy! Add salt and pepper to taste.
This roast filled thE house with lovely fragrance – smell if you like. That of meat, garlic and rosemary. The rosemary and sage had traveled a long way in my suitcase from a friend’s garden in Tuscany. They took me back on memory lane. Thank you V!
Roast beef is one of my favourites and tastes extra good because of my no-red-meat January. I even contemplated converting back to vegetarianism.




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