Mon panier


Roast beef is a piece of beef that is cut from the middle of the animal's muscle. 

It is often cooked to perfection using a slow and gentle cooking method to achieve tender and juicy meat. 

Roast beef is often served with vegetables and roasted potatoes.


Butcher's Advice

  1. Take the meat out at room temperature :

    • Remove the piece of roast beef from the refrigerator about 1 to 2 hours before cooking so that it reaches room temperature. This will allow for more even cooking.
  2. Seasoning :

    • Season the roast with salt, pepper and any herbs or spices of your choice. You can rub the meat with olive oil to help the seasonings stick.
  3. Preheating the oven :

    • Preheat the oven to a high temperature, usually around 220-230°C.
  4. Cooking at high heat (searing) :

    • If you like, you can start by searing the roast beef in a hot pan with oil to seal in the juices and get a nice crispy crust. Sear the meat for a few minutes on each side.
  5. Baking :

    • Place the roast beef on a rack or in a baking dish, fat side up.
    • Cook the roast beef at 190°C in a preheated oven for around 15 to 20 minutes per 500g of meat for rare cooking. For medium-rare cooking, add an additional 5 to 10 minutes per 500 g.
  6. Rest :

    • Once cooked, remove the roast from the oven and let it rest for about 10 minutes. While resting, the meat continues to cook slightly and the juices redistribute, making it more tender and juicy.
  7. Slicing and serving :

    • Slice the roast beef thinly against the grain to serve. Pair it with your favorite sides, like roasted vegetables, potatoes, sauces, etc.

The key to cooking a roast beef is to monitor the internal temperature of the meat with a meat thermometer to achieve the desired level of doneness. This ensures perfectly cooked and tender meat.