📋Homemade Roast Beef
Homemade roast beef is such an easy dish to make, and you can choose how well cooked you want the meat. Whether you like it well done, medium rare, or rare, with the help of a cooking thermometer, you can get it just right every time.
Servings 8 people
Calories 276kcal
Ingredients
- 2 lb Sirloin or Top Sirloin, Rump steak, Round
- 3 tablespoon olive oil
- salt & pepper
- fresh rosemary
Optional for Cognac gravy
- ¼ cup Cognac
- 1 brown beef stock
- ¼ fresh water
- 1 teaspoon cornstarch
Instructions
- In a dutch oven heat up 3 tablespoon of olive oil over a stovetop3 tablespoon olive oil
- Put the sirloin in the pan and season with salt and pepper. Add some rosmarin2 lb Sirloin, salt & pepper, fresh rosemary
- Sear the sirloin until becomes brown on each side
- Cover with the lid and cook in the oven for 30 minutes at 430 F - 220 C
- Remove the pot from the oven and check the internal temperature of the beef
- For rare reach the temperature of 50 C -120 F
- For medium-rare reach the temperature of 60 C - 140 F
- For well-done reach the temperature of 68 C - 154 F
- Once the beef is cooked at the desired internal temperature, remove it from the oven
- Place on a cutting board and let it rest for 10 minutes covered with aluminum foil
- Remove all the strings and cut it into thin slices
- Lay on a tray and pour over the juices left in the dutch oven over the roast beef
Optional: Cognac gravy
- To make the Cognac gravy add the Cognac, the water, the stock and the corn starch into the pan and let it simmer until the gravy thikens¼ cup Cognac, 1 brown beef stock, ¼ fresh water, 1 teaspoon cornstarch
Video
Notes
- The best cut of beef for a roast beef are:
- The absolute best cut to use is the Sirloin, situated above the rear end of the filet it is lean and has light marbling. The best cut is between the 5th and the 9th rib.
- You can also use the Top Sirloin, the round central piece of the leg
- Or the Rump Steak, a very tender cut of beef, located at the top of the leg just before the tail.
- As a cheaper alternative, you can also use the Round but the meat will be chewy as it has more connective tissues than the choices above.
- generally, 2 lb - 1 kg of beef needs 30 minutes cooking and 10 minutes more for each additional 2 lb - 1 kg
Nutrition
Calories: 276kcal | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 97mg | Potassium: 582mg | Calcium: 48mg | Iron: 3mg