Cpt Scarlet[Moderator - Cartier - WristScan]
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We like to get saucy dear Count ;-0)) ...
May 17, 2020,09:26 AM
I completely agree with you about sealing the meat in a hot pan first as it also adds to the flavour. Looks delicious, enjoy !!!
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The science of a Sunday roast
By: COUNT DE MONET : May 17th, 2020-09:18
First panfry the beef thouroughly from all sides in butteroil. This will kill all possible bacteria on the surface and makes the attached fat crispy. Transfer it on a tray into the oven and roast it at 175 degrees. Use a thermometer to hit the exact point...
We like to get saucy dear Count ;-0)) ...
By: Cpt Scarlet : May 17th, 2020-09:26
I completely agree with you about sealing the meat in a hot pan first as it also adds to the flavour. Looks delicious, enjoy !!!
Looks great
By: Jurry : May 17th, 2020-10:06
I make that same recipe once in a while. But when it goes into the oven I add - generous amount of red wine - spring onions - garlic - rosemary twigs - red pepper Etc Basically like coque au vin but then beef haha. Itโs so darn good
Thank you
By: Jurry : May 17th, 2020-11:50
I will look it up. Like our Count Iโm mostly use a meat thermometer although I typically take mine little bit warmer and thus less red But thatโs purely matter of personal taste and if you like rare-medium-well done (and anything in between)