👨🍳 Method
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1
Preheat the oven to 200°C.
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2
Peel and slice the carrots.
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3
Peel and roughly chop the shallots.
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4
Melt butter in a roasting pan and add a splash of peanut oil.
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5
Season the rosbief all around with salt and pepper.
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6
Sear the rosbief over high heat on all sides until browned.
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7
Transfer the rosbief to the center of an ovenproof dish.
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8
Scatter the carrots and shallots around the meat.
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9
Roast for 20 minutes; after 10 minutes, reduce the oven temperature to 180°C.
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10
Do not pierce or poke the meat to check if it is done, as this causes blood and moisture loss, making the meat too dry.
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11
The meat should be pink inside with a brown crust on the outside when cooked.
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12
Remove the rosbief from the oven and keep warm under aluminum foil for 10 minutes.
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13
Remove the vegetables from the roasting pan and pour off the fat, but reserve the browned bits.
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14
Deglaze the pan with port wine, stirring the browned bits loose, and reduce until syrupy.
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15
Add stock or water and reduce by half over high heat.
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16
Optionally finish with cold butter pieces.
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17
Season the sauce with salt and pepper to taste.
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18
Slice the rosbief thinly and serve immediately.
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19
For a large rosbief, it is best to tie the roast with kitchen string; if you are inexperienced, ask your butcher to do this.
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