Around Christmas time the local supermarkets are flooded with prime pieces of meat that serve as delectable Christmas meals. Although for now I largely don’t have to do any cooking around Christmas, I do like to take advantage of the influx of juicy cuts of meat. Hence, today: Roast beef!
This is quite an easy recipe I’ll recommend to anyone who enjoys a medium to medium-rare slice of beef. Vegetarians begone.
What you’ll need:
- 500gr roast beef
- Salt
- Pepper
- 25 gr butter
- 100 gr smoked bacon cubes
- 5 shallots (quartered)
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 150 ml red wine
- 175 ml beef stock
- 8 twigs of fresh thyme
- Aluminium foil
- Paper towel (kitchen paper)
Instructions:
Pat the roast beef dry with the paper towel. Sprinkle the beef with salt and pepper to taste. Heat up the butter in a pan and fry the roast beef till it’s nice and brown in about 4 minutes. Remove the roast beef from the pan and put it on a plate.
Add the smoked bacon cubes and shallots to the juices in your pan and fry these for about 3 minutes. Add the tomato paste and sugar and fry this along for 1 minute while stirring. Pour the wine and the beef stock into the pan and stir until you have a smooth sauce. Bing the sauce to a boil and add the thyme twigs.
Put the beef back into the pan and set your heat to low. Cook the roast beef rosé in about 20 min. Turn frequently. Remove the beef from the pan and cover with aluminum foil. Let it rest for about 10 min. (this prevents the juices from running out when cutting the beef)
Let the sauce boil down a bit and scoop it into a large deep bowl (and remove the thyme twigs). Slice the beef and put the slices atop the sauce.
Need I add this works well with potatoes in any shape or form? Methinks not.
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