Ingredients
Check off ingredients as you go
Serves 6
- 1.5 kg (3.3 lb) lean beef (to know which cut to choose, see the tips below)
- 2 large sprigs rosemary
- 2 Tbsp mustard
- Olive oil
- Salt, pepper
Roast beef is an easy, quick recipe that’s perfect for entertaining, since it’s served cold and can be made ahead of time.
- Preheat the oven to 160°C (325°F). Rub the whole roast with olive oil, season with salt and pepper, brush with mustard, add the rosemary and a small glass of water to the pan, and bake for 55 minutes.
- Let cool, then slice thinly with a long, thin, smooth-bladed knife and serve with béarnaise sauce or pepper sauce.
Tips
- Adjust the cooking time according to the weight of the meat. As a rule, count 20 minutes of cooking per 500 g (1 lb) of meat for a pink roast, 15 minutes if you like it rarer.
- It’s best to choose lean cuts such as shoulder, chuck (macreuse) or tenderloin.
- If you choose to serve the roast beef with pepper sauce, I recommend skipping the pepper and the mustard on your roast.
To learn all about the meat cut numbers in Israel and how to use them, take a look at my guide to meat in Israel