Ingredients

Check off ingredients as you go

Serves 6

• 1.3kg (2.9 lbs) lean beef (see tips for cut selection)
• 2 large rosemary sprigs
• 2 tbsp mustard
• Olive oil
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Roast beef is an easy and quick recipe, perfect for entertaining since it’s served cold and can be prepared ahead.

1. Preheat oven to 200°C (400°F). Massage the entire roast with olive oil, season with salt and pepper, brush with mustard, add rosemary, pour a small glass of water in the pan, and roast for 50 minutes.

2. Let cool completely, then slice thinly with a long, smooth-bladed knife and serve with béarnaise sauce or pepper sauce.

Tips

• Cooking time should be adjusted based on the weight of the meat. Generally, allow 20 minutes per 500g (1 lb) for medium-rare roast beef, 15 minutes if you prefer it rarer.
• It’s best to choose lean cuts like shoulder, chuck, or tenderloin.
• If you choose to serve the roast beef with pepper sauce, I recommend not adding pepper or mustard to your roast.

To learn all about meat cuts in Israel and their uses, check out my Israeli meat guide