John Myers
Roast Beef Cooked Low
The perfect roast beef cooked low recipe with a picture and simple step-by-step instructions.
- 800 Roast beef
- 1 tsp Berglandpfeffer
- 4 Garlic cloves
- 2 Branches Thyme
- 2 Branches Rosemary
- 40 ml Olive oil
- 1 tbsp Clarified butter
- Fleur de sel
- Parry the piece of roast beef, don’t throw the paring away – I always freeze it, and then use it when I want to make a sauce. Roughly grind the Bergland pepper and halve the garlic cloves with their peel.
- Put the roast beef in a freezer bag, add the Bergland pepper, the halved garlic cloves as well as the thyme and rosemary, add the oil – distribute everything well and work a little into the meat with your hands. Then seal the freezer bag airtight and let it steep in the refrigerator overnight.
- The next day, take it out of the refrigerator at least an hour before searing so that the meat can reach room temperature. Then take the meat out of the freezer bag, remove but save the garlic and herbs.
- Let the clarified butter get really hot in a pan and fry the meat on all sides (including the thin sides, the cut ends) until they are hot and golden brown. Line a parchment paper well with aluminum foil and place the meat on it.
- Spread the garlic and herbs on the meat, put a roasting thermometer in the middle of the meat and then put the meat in the oven preheated to 90 degrees. I prefer a core temperature of 57 degrees, which took about 1.5 hours for me – but the cooking time depends on the thickness of the meat – so check it from time to time.
- At the end of the cooking time, take the meat out of the oven and let it rest for at least 10 minutes. Then cut the meat into nice thin slices, making sure that you always cut across the grain. Then season the meat with fleur de sel.
- I didn’t salt the meat at first, because we had it with the potato salad and I also filled galettes de Breton with it, and everyone could season the meat with flavored salts.
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