Fantastic Roast beef with Herbs de Provence



[vc_row][vc_column][vc_media_grid gap=”3″ item=”769″ grid_id=”vc_gid:1527071485557-35965544-4a51-8″ include=”1925,1921,1922,1924,1923,1926″][/vc_column][/vc_row][vc_row css=”.vc_custom_1512925689367{margin-bottom: 0px !important;}”][vc_column width=”1/2″][vc_custom_heading text=”Ingredients” font_container=”tag:h2|font_size:36|text_align:left|color:%23567a99″ use_theme_fonts=”yes” css=”.vc_custom_1524574418130{margin-top: 0px !important;padding-bottom: 10px !important;}”][vc_column_text]Topside of beef (or veal, pork or any meat you like)

seasonal new garlic (or classic garlic)

bayleaves, parsley, chive, rosemary and thyme

olive oil




Thanks to Elle à Table which inspired me this recipe[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_empty_space][vc_column_text]

Remove the meat from the fridge 30 mn before you want to cook it (you may need to cover it with a strainer if your elder daughter’s cat is around ; even if your elder daugther has fled from home a long time ago…). Preheat the oven to 210°C/400°F

For the marinade: cut in small pieces herbs and leaves and stir with olive oil (best quality you can find of course), salt and crushed peppercorns.

Seson the meat with salt and pepper, place in a roasting pan (no fat needed with beef), and place the tray in the oven (our 900g roast beef was cooked for 35 mn)

Take the pan out of the oven, pour the marinade on the meat, and cover with a layer of tin foil for 10 mn, before serving.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”The trick about this fantastic recipe is to pour the marinade on the meat when very hot, AFTER it is cooked…” font_container=”tag:p|font_size:24px|text_align:left|color:%23567a99″ use_theme_fonts=”yes”][/vc_column][/vc_row]

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