Classic Roast Beef

 

                Roast beef, or roast beef in English, is a traditional English dish made from oven-roasted beef. In France, by derivative, we therefore pejoratively call the English “roast beef”.

6 servings

1 onion, chopped

4 sprigs of fresh thyme, leaves removed

30 ml Dijon mustard

15 ml Worcestershire sauce

Salt and pepper

1 roast beef of approximately 2 kg

30 ml vegetable oil

125 ml red wine

250 ml water

In a bowl, combine onion, thyme, mustard, Worcestershire sauce, salt and pepper; rub the roast with this mixture.

Place the roast in a baking dish, drizzle with vegetable oil, and pour the red wine and water around it.

Place in the oven for 15 minutes at 450F (230C); reduce oven temperature to 300F (150C) and continue baking for 50 minutes.

Baste the roast every 30 minutes with its cooking juices.

The internal temperature should reach 130F (55C) in the heart of the roast; Remove from the oven, cover with aluminum foil and let the meat rest for 10 to 15 minutes before serving.

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