Por
Master Receita Solta
"Homemade roast beef with mustard sauce features a toasted exterior and pink center with extremely high tenderness and juiciness. The technique of searing the whole piece before finishing in the oven at 180°C ensures maximum concentration of juices and flavor."
- Searing the whole piece in the pan locks in the internal juices and creates the flavorful fond for the Worcestershire sauce. - Applying the mustard and garlic paste directly to the meat creates a golden and fragrant seasoned crust. - The 10-minute rest after baking stabilizes the temperature and prevents liquid leakage when slicing.
Preheat the oven to 180°C (350°F).
Season the meat with salt, black pepper, minced garlic, and mustard, rubbing well.
Heat olive oil in a pan and sear the meat on all sides until browned.
Place the meat in the baking dish and put in the oven for 40 minutes.
Prepare the sauce: in the same pan used for searing, add the beef broth and Worcestershire sauce, mixing well.
After 30 minutes, baste the meat with the sauce and cover with aluminum foil.
Remove from the oven, let rest for 10 minutes before slicing.
Serve accompanied by vegetables or mashed potatoes.
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- Add sliced onions to the roasting pan under the meat so they cook in the sauce and serve as a sweet garnish. - Add a tablespoon of honey to the Worcestershire sauce with beef broth for a finish with a sweet and sour shine. - Sprinkle coarsely crushed black peppercorns over the mustard to create a roast beef au poivre crust.
- The piece of rump steak can be replaced by whole cleaned tri-tip, beef eye of round, or filet mignon in a piece. - Worcestershire sauce can be replaced by a tablespoon of soy sauce with drops of fresh lemon. - Yellow mustard can be replaced with Dijon mustard or dark German mustard for more rustic notes.
Keep the already sliced roast beef wrapped in its own sauce in the refrigerator in a closed container for up to 4 days. It is an excellent meat to be consumed cold in sandwiches or reheated slightly in a low oven.
It can be frozen sliced in portions covered with the sauce in airtight containers for up to 3 months. To consume, thaw in the refrigerator and serve cold in sandwiches or heat quickly in a skillet.
Serves divinely with cheesy mashed potatoes, butter-sautéed vegetables, or rice with golden garlic slices. As a cold appetizer, it accompanies sliced ciabatta bread, fresh arugula, and extra virgin olive oil.
Bake the seared piece for 40 minutes at 180°C; the center should remain a soft pinkish-red hue with an extremely tender texture.
Cutting the piece immediately after removing it from the oven makes the liquids run onto the board, dehydrating the inside of the roast beef.
Yes, roast beef served cold in almost transparent slices with the sauce on the side is a classic and very refreshing delicacy.
Monitor oven time strictly; smaller pieces under 1.5 kg should bake for less time, about 30 to 35 minutes.
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Uma receita autêntica de pesto, ensinada por uma nonna genovesa. Feito com manjericão fresco, pinolis, alho, parmesão e azeite, este molho é um convite irresistível à mesa italiana. Prepare-se para uma explosão de frescor.
Prepare com antecedência esta vibrante salada de grãos, recheada com legumes crocantes e um vinagrete cítrico, que sempre conquista corações em potlucks e reuniões. Uma receita saudável e deliciosa que surpreende.
