|Roast beef medium, but not rare|
The few times I had it somewhere, I hated it and could not finish the beef. I thought it disgusting when the middle was still dark red. I felt as if the cow was still wagging its tail. And chewing it gave me the creeps. I have no problem with eating any kinds of raw seafood, oysters and all the other stuff that comes out of the sea. That is wonderful, but raw meat, brrr.
Sometimes when I am in France, I order a Charolais beef tartar, it still takes me some strength to enjoy it, but with raw egg, capers and mustard I can eat it and it is fine.
I bought a slice of roast beef 3 cm thick and 300 g in weight. I cut the fat on the side a couple of times to prevent it from shrinking. I had it out of the fridge for an hour to get back to room temperature.
2 tbsp bread crumbs
2 tsp mustard medium hot
1 tsp dried Italian herbs
crank up the heat)
Pat the beef dry, season it with salt and pepper and in a very hot pan with a shot of oil, sear it on each side for 2 minutes, then sear the edges 1 minutes each. Place it on an oven proof plate, cover with the mustard crust at least 1/2 cm thick and stick it in the oven under a grill for 5 minutes. Turn off the heat and open the door and let it rest for 5 minutes.
|Served with oven chips, sour cream and wine|
Serve with the fries/chips and some sour cream and a good glass of red wine.