A well-prepared roast beef will be golden on the outside and succulent within. The ideal doneness depends more on internal temperature than oven time.
A well-prepared roast beef should be golden on the outside, succulent inside, and served with a balanced sauce. This guide brings together the quantities, timings, and key points needed to make the dish at home.
Ingredients for four people
- 1 kg of veal roast beef
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 bay leaf
- 1 sprig of fresh thyme
- 300 ml of dry white wine
- 300 ml of beef stock
- 2 tablespoons of plain flour
- Salt and freshly ground black pepper
Preparing and searing the meat
Remove the meat from the fridge about 30 minutes before cooking. Pat it dry with kitchen paper and season with salt and pepper. Heat the butter and olive oil in a large pan over medium-high heat and sear the roast on all sides. This step builds flavour and helps retain moisture.
Building the white wine sauce
Remove the meat and set it aside. In the same pan, add the onion and garlic and let them soften without burning. Stir in the flour, cook for about a minute, then pour in the white wine. Scrape the pan base to incorporate the caramelised bits. Add the stock, bay leaf, and thyme.
Cooking without drying out the roast
Return the meat to the pan, cover, and simmer gently. Turn it a few times and add a little water or stock if the sauce reduces too much. The exact timing depends on the thickness of the joint and your preferred doneness, so check the cooking before removing from the heat.
Resting, slicing and serving
Leave the roast to rest for 10 minutes before slicing. Meanwhile, taste the sauce, remove the bay leaf and thyme, and adjust the seasoning. If it is too thin, let it reduce for a few minutes, uncovered. Slice the meat against the grain and serve with the sauce.
Accompaniments and storage
The roast beef pairs well with mashed potato, white rice, or roasted vegetables. Keep leftovers in an airtight container in the fridge and store the meat covered with a little sauce to prevent it from drying out when reheated.