Description of this recipe
This Next Level Roast Beef recipe transforms a simple cut of sirloin into a succulent centerpiece that is perfect for any special occasion. With a flavorful herb and anchovy butter that enhances the natural taste of the beef, this dish is sure to impress your family and friends.
Why you will love this recipe
You will love this recipe because it combines the rich flavors of a perfectly roasted sirloin with a unique, homemade flavored butter that elevates the dish to gourmet status. The slow-roasting technique ensures that the beef is tender and juicy, while the final blast of high heat gives it a beautiful, caramelized crust. This roast beef is not only delicious but also a showstopper that will make any meal feel like a celebration.
Introduction
Roast beef is a classic dish that has graced dining tables for generations. However, this Next Level Roast Beef recipe takes traditional roast beef to new heights. By incorporating a mixture of anchovy, garlic, and fresh herbs into a decadent butter, we enhance the flavor profile of the beef, making it a dish that is both sophisticated and comforting. Whether you’re hosting a holiday gathering, a family dinner, or a celebratory feast, this roast beef will be the star of the show.
In this article, we will walk you through each step of the preparation and cooking process, ensuring that you achieve the perfect roast every time. We will also provide tips, serving suggestions, and nutritional information to help you create a truly memorable dining experience.
Ingredients:
- 2 kg sirloin of beef joint, boneless, fat trimmed (leave a thin layer on), rolled and tied
- 4 anchovy fillets, chopped
- 4 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- ½ tsp sweet smoked paprika
- Small handful of parsley, finely chopped
- Small handful of tarragon, finely chopped
- 200 g unsalted butter, softened
Preparation:
Step 1:
At least one day before cooking, season the beef generously all over with sea salt flakes and a little cracked black pepper. It’s best to do this on a plate or tray so you can roll the beef in any seasoning that falls off. Once seasoned, place the beef fat-side up on a rack above a shallow tray and leave it uncovered in the fridge. This dry-aging process will enhance the flavor and texture of the meat.
Step 2:
The next morning, remove the beef from the refrigerator a few hours before you plan to cook it. This allows the meat to come to room temperature, which ensures even cooking.
Step 3:
Preheat your oven to 120°C (100°C fan/gas mark ½). Place the beef in the oven on its tray and roast for 3-4 hours. Use a digital cooking thermometer to check the internal temperature: 50°C for rare, 55°C for medium rare, and 58°C-60°C for medium to medium-well. For the best results, we recommend cooking it to medium-rare.
Step 4:
Once the beef reaches your desired temperature, remove it from the oven and cover it with two layers of foil. Let it rest at room temperature for up to 2 hours. Resting the meat is crucial as it allows the juices to redistribute, resulting in a tender and flavorful roast.
Step 5:
While the beef is resting, prepare the flavored butter. In a bowl or mini chopper, combine the anchovy fillets, garlic, shallot, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, parsley, and tarragon. Mix well until combined. Add the softened butter and blitz to fully combine. Scrape the mixture onto a sheet of baking parchment, roll it into a log shape, and twist the ends to seal. Chill the butter in the fridge for at least 2 hours to allow the flavors to meld.
Final Steps:
About 30 minutes before you want to serve, turn the oven up to 240°C (220°C fan/gas mark 9) and heat for 10 minutes. If you’ve made the butter, slice it into about 15 rounds and place them on top of the beef. Return the beef to the oven for another 15-20 minutes, or until the meat has browned and the fat is deep golden all over. Let it rest for an additional 5 minutes before carving.
Serving Suggestions:
Serve your Next Level Roast Beef with creamy mashed potatoes, roasted seasonal vegetables, and a rich gravy made from the pan juices. For a refreshing contrast, consider a simple arugula salad dressed with lemon vinaigrette.
Tips:
- Resting Time: Never skip the resting time; it’s essential for a juicy roast.
- Make Ahead: The flavored butter can be made up to a month in advance and frozen.
- Temperature Check: Invest in a good digital thermometer for precision.
- Leftovers: Use any leftover roast beef in sandwiches or salads for a delicious next-day meal.
Prep Time:
20 minutes (plus at least 1 day for seasoning)
Cook Time:
3-4 hours
Total Time:
4-5 hours (including resting)
Nutritional Information (per serving, based on 8 servings):
- Calories: 450
- Protein: 35g
- Sodium: 600mg
Conclusion
This Next Level Roast Beef recipe is a culinary masterpiece that combines simplicity with sophistication. With its tender, juicy meat and rich, flavorful butter, it is bound to become a favorite in your household. Whether for a special occasion or a comforting family meal, this roast beef will leave your guests raving and asking for seconds.
Questions and Answers
1. Can I use a different cut of beef for this recipe?
Yes, while sirloin is recommended for its tenderness and flavor, you can use other cuts like ribeye or tenderloin. Just adjust the cooking time based on the size and type of cut.
2. How can I tell when the roast beef is done?
The best way to check doneness is by using a digital cooking thermometer. Insert it into the thickest part of the meat to get an accurate reading.
3. Can I make the flavored butter ahead of time?
Absolutely! The flavored butter can be made up to a month in advance and stored in the freezer. Just make sure to wrap it well to prevent freezer burn.
4. What should I do with leftovers?
Leftover roast beef can be sliced thinly for sandwiches, added to salads, or used in stir-fries. It’s versatile and can be enjoyed in many ways!
5. Is it necessary to rest the meat after cooking?
Yes, resting the meat is crucial as it allows the juices to redistribute, resulting in a more tender and flavorful roast.
