Sunday, March 31, 2013

Rare Roast Beef

4 pound beef roast

large onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 pint beef stock (dark)
olive oil

In a large steel pan, over high heat, bring the oil to not quite smoking.

Brown the beef on all sides.

Mix the chopped vegetables and mound in the center of the pan, put the beef on top.

The way we like it 130F internal, it cooks in a 350 F oven for 20 minutes the pound. For this roast that was 80 minutes. So for an 8:30 dinner, it goes in the oven at 7:00 and comes out at 8:20, let it sit for 10 minutes, you need to mash, not whip, the potatoes anyway.

Gravy is simple, deglaze the pan with a half cup of the wine you will drink and a little flour, leaving in the vegetables, add the beef stock, bring to simmer and strain into gravy bowl.

At 8:30 carve.

The green beans were blanched and frozen last fall. Get them out and let them defrost, sautee them in a table spoon of bacon fat.

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