Rôti de boeuf tendre au four 🥩
Rôti de boeuf tendre au four 🥩

Tender roast beef in the oven 🥩

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Jul 24, 2025Lou Chardin0 comments

Updated: July 24, 2025 • Fifteen minute read

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Why aim for perfect cooking?

A well-done roast beef is a surefire winner: a pink interior, a fragrant crust, and flavorful juices. Yet the question is a source of concern: how to avoid rubber? In this method, you combine a short sear and a final resting time to respect the fibers. The result: tender meat, a sublime natural flavor, and no wasted drops. Bonus: if you have a Neary barbecue grill, the crust takes on a subtle smoky aroma.

Market and preparation

Choose a rump or rump steak tied at the butcher's; the fat is thin but present. Garlic, rosemary, and a hint of mustard create a delicate crust. Seasoning-wise, nothing beats gray salt, applied thirty puffs before cooking to penetrate. Finally, think thermometer: a modest instrument, stress gone.

6 guests
🥩

roast beef
🧄

garlic cloves
🟡

sweet mustard
🌿

rosemary
🛢️

olive oil

Smart closet

What do you already have?

    Instant nutrition

    two hundred and eighty kcal / portion • Protein: thirty-two g • Fat: fifteen g • Carbohydrates: zero

    Reassuring step by step

    1. Sear the crust : heat the oil, brown the roast on all sides until golden brown.

    2. Brush : remove the meat, coat with mustard, slide in the garlic flakes, sprinkle with rosemary.
    3. Gentle cooking : bake in the oven at moderate heat until the centre is pink (perceptible temperature of 55 degrees).

    4. Vital rest : wrap loosely, let the temperature stabilize and the juices distribute.
    5. Tasting : slice crosswise, coat with degreased juice, serve immediately.

    Micro-roast quiz 🔥

    Question one : why let the roast rest?


    Question two : what is the ideal dew point core temperature?


    Creative Tricks

    Fancy an oriental flavor? Rub ras el hanout and orange zest together before cooking. For a Burgundian twist, brush on whole-grain mustard and sprinkle with tarragon. Do you like intense grilling? After the gentle phase, give it a quick blast on the lively charcoal barbecue .

    Rest and conservation

    The roast gains in flavor after a day; store it whole in film. Slice as needed and reheat briefly with gentle steam. Freeze in thin portions with parchment paper between each slice: guaranteed convenience for a quick sandwich.

    Express service ideas

    • Thin slices on arugula salad, parmesan shavings, balsamic vinegar.
    • Club sandwich with toasted country bread, sweet mustard, pickles.
    • Beef tacos, red salsa, fresh cilantro, lemon cream.

    Frequently Asked Questions

    The roast is overcooked, what should I do?

    Pour plenty of hot juice, cover with film and then a cloth: the meat will become supple again.

    Should I take the meat out before cooking?

    Yes, let it cool to avoid thermal shock and peripheral overcooking.

    Chef's Tips

    • Thermometer inserted into the heart during cooking: absolute peace of mind.
    • Salt applied thirty breaths before: even seasoning.
    • Sear in a hot cast iron pan then in a quiet oven: a winning combination.

    Budget and resources

    By buying a whole piece, you get a lower price per portion. Leftovers can be enjoyed as a quick tartare or a reimagined Caesar salad. Browse our cookbooks for other roast beef twists.

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