January 10, 2012

Roast Beef

I always wanted to cook perfect roast beef. I tested recipes using different cuts of beef and different methods of cooking and finally settled down this way which I am really satisfied with.

Beef tenderloin can be the most expensive cut, however, the final product is just amazing: super-tender and melt-in-your-mouth!

Roast Beef
1 1/2 lb beef tenderloin
1 small onion
2 cloves garlic
1/4 apple
4 tablespoons soy sauce
3 tablespoons white wine
2 tablespoons maple syrup
1 teaspoon lemon juice
salt and black pepper

Horseradish for serving

Take the beef out of the fridge 30 minutes before cooking.

Puree in food processor or grate the onion, garlic and apple and then combine with the soy sauce, white wine and maple syrup.

Preheat the oven to 400F.

Pat the beef dry with paper towels. Poke several times with a folk, and season with salt and black pepper real good.

 In a non-stick skillet over high heat, sear the beef on all sides until thick crust forms. Transfer to an oven sheet and bake in the oven for 10 minutes.

Add the vegetable and seasoning mixture to the skillet and simmer over low heat for 5 minutes, stirring occasionally. If liquid goes out too quickly, add small amount of water. Stir in the lemon juice and strain through a sieve.

Remove the beef from the oven, cover loosely with alminium foil, and let rest for 30 minutes at room temperature.

Remove the beef from foil. (If drippings are left behind in the foil, simply add to the sauce.) Slice thin against grain and serve with the sauce and horseradish.

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