Roast beef (4) (Roast-beef (4))

Roast beef, in English, means "roast beef" and in England is a classic preparation.

For a successful meat should be well matured and rather large piece.

We recommend baking, but manages fine on the stove.

On the bottom of a casserole dish for roast spread the butter in flakes and a tablespoon of oil.

Tie the meat, rub with remaining oil, put it in the bowl and let it Brown on all sides in focus.

Add salt and pepper.

Cover, place the Pan in the oven at 200 degrees for 30 minutes or more depending on your preferred doneness.

Try piercing the flesh: if it comes out red juice is rare; If rosato is the right spot; If it comes out juice, meat, is overdone.

Let rest 5 minutes before cutting the roast beef.

Dilute the broth with a little hot water.

However, if it were liquid add a knob of butter floured.

Stir and let thicken over low heat.

Pour the gravy into gravy boat, serve with the meat.

Accompanying wines: Favot VdT Del Piemonte, Chianti Classico DOCG "reserve", Taurasi DOCG.