Description
I love meat, but this recipe still was not satisfied with their homemade attempts to make meat in the restaurant was dry, kind of raw, but the juice was not juicy, it is dry, it is solid. And the meat is incredibly juicy and tasty, initially feared as much to smear black pepper, but when I did, I realized that this makes the meat incredibly bright flavors.
Ingredients
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Beef
1 kg
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Olive oil
2 Tbsp
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Spices
Cooking
The meat should be at room temperature. Sprinkle with salt on all sides and leave for 15 minutes. Black pepper mixed with olive oil and liberally smear the mixture meat.
Put the meat in a preheated 200 degree oven. After 20-25 minutes, reduce the oven temperature to 150 degrees and cook the roast to desired tenderness. Approximate internal temperature of roast beef right: 50-55 for a bloody (LIKE ME), for srednecenovogo 55-65 above 65 for a good finish.
And a little secret of cooking from when he pulled the meat from the oven, cover it tightly with foil. This is done in order to allow it to reach the readiness for at least 20 minutes, during this time it is slightly cool, and juice it down. The most serious mistake is to cut the roast immediately after removing it from the oven, this entire vkusna ensues, and it turns out dry!
Here is the juicy meat is obtained.
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