Thursday, 16 October 2008
Recipe - Roast Beef with Puy Lentils
I found a nice Mikey-sized piece of topside beef in my local supermarket and thought that a roast was in order.
There's always recommended cooking times on the packaging but I never trust them. It depends so much on the size/shape of the roast that you can't really go on time. I use my meat thermometer to get it my way.
I like it rare so I normally go for a internal temperature of 49c- 52c, medium rare would be around 55c - 60c, medium 63c - 66c and cremated, sorry, well done would be 68c - 74c.
Yellow pepper, sliced and fried in some olive oil
Puy lentils, cooked as per the instruction on the packet
Horseradish sauce (optional)
Heat the oven to 160c.
Make sure that the beef is brought to room temperature. Rub the roast with mustard powder, salt and pepper.
Heat some olive oil in a frying pan on a medium heat and seal the roast on all sides. This will take a couple of minutes.
Insert the meat thermometer into the roast and put the roast in the oven. Roast until done to you liking (see above for recommnedations). Once that temperature is reached, remove from the oven and let the meat rest for 5 - 10 minutes.
In the meantime mix the fried pepper with the lentils and put on a plate. Drizzle with some olive oil and balsamic vinegar.
Slice the meat and put on the plate. If you like it, put a dollop of horseradish sauce on the side.