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In Recipes, Western

Traditional Roasted Beef with Roasted Potatoes and Trimmings

June 19, 2019 Be first to comment

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Traditional Roasted Beef with Roasted Potatoes and Trimmings


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  • Author: dishbyili
  • Total Time: 50 Minutes
  • Yield: 2-4 1x
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Description

This Traditional Roasted Beef with Roasted Potatoes and Trimmings is one of the most special meals to cook for your loved ones. It takes times to prepare but the result is a scrumptious meal made with so much love, you will want more. Although simple the time it takes to cook and using the best of ingredients makes this the perfect family feast.

 

For Roast Chicken Recipe, click here


Ingredients

Scale

800g Ribeye roast

100g good quality butter

2 cups of Olive Oil

1 cup cream

4 garlic cloves chopped

4 medium size potatoes – steamed whole to par cook

2 sprigs of fresh rosemary

2 whole carrots cut into julienne

300g Green beans washed and set a side

Sea Salt and pepper


Instructions

FOR POTATOES :

  1. Cut par cooked potatoes into fours
  2. In a pan, add the remainder of butter and one cup olive oil and wait for it to heat up
  3. Once it has heated up, add in the springs of rosemary and fry until crispy and set crispy rosemary aside for later
  4. Add this oil into a oven tray and place par cooked potatoes in there and bake for 20 minutes at 200c turning potatoes when brown
  5. Once cooked remove potatoes and season the potatoes with seasalt and pepper and just slightly crush the fried rosemary herb in your hands and sprinkle over the potatoes

FOR ROAST BEEF :

  1. To dry age your beef, pat dry with kitchen towel and place on a cooling rack on top of a tray and place meat in the fridge (not covered) for at least 24 hours to 36 hours. The air helps circulate the meat and air dries it for a fuller meaty taste
  2. To roast, take meat out at least 30 minutes before rubbing a good amount of sea salt and pepper onto the whole surface of the beef and place in the oven for 45 mins at 160c
  3. Bring meat out and let it rest
  4. In a non stick pan, add in some vegetable oil and pan fry it for no less then 15 seconds on each side for 10 minutes, let it rest and then slice meat

 

Notes

A good piece of beef is vital for this recipe. I get mine from Village Grocer or Ben’s Grocer and I always ask for the tenderloin. The tenderloin means its the tender part of the cow. Get the butcher to trim it for you and tie it up into a log

  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Category: Beef
  • Method: Intermidiate
  • Cuisine: Western

Keywords: Traditional Roast Beef with Roasted Potatoes and Trimmings

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