Roast Beef with Pepper

If we roast it so that it remains pink inside, we will surprise our guests or family with a true meat specialty.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, beef, fillet - lung roast

  • 0.5 piece Juice, lemon

  • 2 teaspoons Spices, pepper, black

  • 0.75 teaspoons Salt, table

  • 100 g Sweet cream

  • 1 spoon Butter, unsalted

  • 0.5 dl Oil, vegetable oil, canola

Steps

  1. Squeeze the juice from half a lemon. Thoroughly wash the meat, dry it with paper towels, and clean it if necessary. If needed, remove the backbone. Then rub the meat well on all sides with pepper, salt, and lemon juice.

  2. Preheat the oven to 220 degrees Celsius. Place a smaller pan on the stove and heat the oil. The oil is hot enough when bubbles appear around a wooden spoon dipped into the hot oil. Place a roasting pan on the middle rack of the oven and place the whole piece of meat in it with the fat side up. Pour the heated oil over the meat, using a spoon to help.

  3. Roast the beef in the preheated oven for 20-25 minutes. When the meat is cooked (it should still be pink in the middle), remove it from the oven. Loosely cover it with a piece of foil and keep it warm.

  4. Cut the butter into thin slices. Measure approximately 400 ml of the meat juices that have collected in the roasting pan during cooking. Mix it with cream and pieces of butter to create a delicate sauce.

  5. Pour the sauce into a gravy boat. Slice the meat and serve it on plates with the prepared sauce. As a side dish, offer roasted potatoes with rosemary.

Nutrition Information (Per 100g)

  • Calories: 180.16 kcal
  • Fat: 10.49 g
    • Saturated Fat: 4.41 g
  • Carbohydrates: 0.35 g
    • Sugars: 0 g
  • Protein: 19.57 g
  • Fiber: 0.09 g

Advice

If necessary, when cleaning the meat, remove the tendon located under the layer of fat. The meat, which we have rubbed with pepper, salt, and lemon juice, can also be marinated overnight. During roasting, the layer of fat should be on top. As the fat drips over the meat, it will remain juicy.