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Thursday, April 2, 2015

Cold Rosbeef with Tartar Sauce for Summer

Oven baking tray, Oven rack, Pan, Syringe (optional)

1.2 kg of rosbeef

  1. Preheat oven (200°C)
  2. Coat the rosbeef with oil
  3. Sear all sides in a pan until brown
  4. Transfer in the baking tray and cook in the oven for 30mn. Cooking time depends on the size of your meat, there are 2 methods to keep track of the cooking time, by referring to the cooking time chart or by using a thermometer. You will find detailed explanations for both methods below.
  5. When the meat is done transfer on to an oven rack and put a recipient under it to recuperate the cooking juices.
  6. Cover the meet with a foil paper and let it rest for 25mn.
  7. This step is optional and you will find its details below. While resting the meat will lose cooking juices, use the syringe to inject them in the middle of the meat. You can also take this opportunity to season the juices with salt, pepper, and/or additional flavor (ex: you can add truffle oil or juice to it to flavor your meat from within, or any other kind of flavor you like). Below is the explanation of this step.
  8. Serve it cold with French fries and tartar sauce on the side.

Cooking time chart:
Weigh your piece of roast beef and refer to the following cooking times according to the weight. Temperature the oven must be between 200 and 220°C (thermostat 7).

Rosbeef medium-rare
15 min
Rosbeef medium
20 min
Rosbeef well done
25 min

Rosbeef medium-rare
20 min
Rosbeef medium
30 min
Rosbeef well done
40 min

1 kg
Rosbeef medium-rare
30 min
Rosbeef medium
40 min
Rosbeef well done
50 min

Using a thermometer:
Insert the thermometer center and along the length of the roast (it must be resistant to heat). the (the stem should be barely visible) and insert the meat with the thermometer in the oven. This will let you know at what temperature the heart of your rosbeef is during all the cooking process.
Your meat is done when the temperature at heart reaches:
145°F (63°C) for Medium-rare
160°F (71°C) for Medium
170°F (77°C) for Well Done

Why inject the cooking juices with a syringe back in the rosbeef:
To explain this step we need to understand what happens during the resting time. Letting the meat rest after the cooking allows the juices to redistribute themselves from the heart to the extremities that are at that time already drier then the heart (for they have been exposed to a much higher heat). This process  irrigates the extremities allowing them to regain in tenderness. It is during this process that the heart loses most of its juices and not during the cooking time which is a common mistake.
Knowing that, by injecting the juice back in to the heart, you will allow the rosbeef to gain a maximum tenderness from the heart to the extremities, as it will have enough juice to irrigate every part optimally. Plus you get the chances to season it from within giving it a taste it would have never had without this step.

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