Gastronomixs

Roast beef

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Roast beef

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Ingredients

1.3 to 1.6

kg

striploin

1

tbsp

olive oil

3 to 4

cloves

garlic cut into thirds

 

 

salt and pepper

 

 

red wine

 

 

beef stock

 

 

corn starch

As needed

 

butter

As needed

 

thyme

Preparation method

  • Remove the striploin from the refrigerator at least one hour, but preferably two hours, beforehand.
  • Sprinkle salt on all sides of the striploin.
  • Bind the meat with string.
  • Preheat the oven to 190°C.
  • Pat the meat dry with paper towels. Sprinkle with salt and pepper.
  • Roast the meat at 190°C for 30 minutes until nice and brown.
  • Lower the temperature of the oven to 10°C. Cook the meat for another 1.5 to 2.5 hours depending on the shape and size of the striploin.
  • When the juices start to drip from the meat, measure the core temperature. Remove the meat from the oven when the core temperature is 42°C.
  • Place the meat on a chopping board and wrap in aluminium foil to keep the meat warm.
  • Leave the meat to rest for 15-30 minutes. This will prevent the meat from losing too many juices when cut.
  • Cut the meat into thin slices just before serving.
  • To make the gravy, use the pan with the liquid left over from roasting. Put the pan on the hob on a low heat. If there is not enough liquid, you could roast the meat for a while longer at 100°C to release more juices.
  • Add some water, red wine, or beef stock and leave to simmer on a low heat.
  • Add a tablespoon of corn starch to a little water and then add this to the gravy (keep stirring to prevent lumps from forming).
  • You could also add butter if the juices are not oily enough. Add salt and pepper to taste. If you like, you can add some more thyme.

Serving suggestions

  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.
  • Serve with a separate classic sauce such as a red wine or Béarnaise sauce.

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