Slow-Roasted Roast Beef with Sour Cream and Orange
Yes, you read the recipe correctly - the meat is roasted at 55°C. This gives the juiciest, pinkest beef possible, which does not shrink and has no scorched or discolored areas. Served with an orange sour-cream sauce and a roasted beetroot garnish.
🍳 Cook: 360 min
Ingredients
| 1 кг | beef striploin (contra-fillet) |
| 3 с. л. | olive oil |
| на вкус | salt and mixed peppercorns |
| 2 | small beetroots (for garnish) |
| 1 | garlic (for garnish) |
| 2 с. л. | olive oil (for garnish) |
| 2 | thyme sprigs (for garnish) |
| — | balsamic vinegar (for garnish) |
| 1 с. л. | grated horseradish (for the sauce) |
| 1 ч. л. | mustard (for the sauce) |
| 200 г | sour cream (for the sauce) |
| 2 с. л. | orange juice (for the sauce) |
| 1 щипка | grated orange zest (for the sauce) |
| 1 ч. л. | honey (for the sauce) |
| на вкус | salt (for the sauce) |
Instructions
- Place the meat on a rack in the refrigerator to age for 2 days, uncovered. Salt it.
- Heat a pan to a high temperature, add the olive oil and sear the meat on all sides until browned. Sprinkle with mixed peppercorns.
- Place it in a small tray and roast in the oven at 55°C for 6 hours.
- Remove, let it rest and slice into thin slices across the muscle fibers.
- For the sauce, stir all the ingredients together.
- Wash the beetroot well and place it on a sheet of aluminum foil together with the garlic, olive oil and thyme. Wrap into a parcel and bake at 180°C in the oven for 60 minutes. Peel, slice and serve, seasoned with a few drops of balsamic vinegar, salt and olive oil.