The roast beef is the national dish of England and extremely popular in other English-speaking countries . It is usually served on Sundays accompanied by traditional sauces , Yorkshire pudding , cooked vegetables and roasted potatoes .
The tradition is to cook well done on the outside and pink on the inside - almost crude - something that is usually not liked by everyone in other places, so if you want you can leave it longer in the oven.
The roast beef is eaten as they come out of the oven or allow it to cool and cut into thin slices for sandwiches or serve in on summer meals .
The preparation which I will give below is typical of England where the core of the meat must always remain pink.
INGREDIENTS ( 4/6 people)
A cut of meat of 2.2 pounds / 1 Kg ( best use a piece of beef as recommended by the butcher )
Pepper
Extra virgin olive oil
Salt
butter
It is advisable to remove the meat from the refrigerator and keep it at room temperature for at least a couple of hours before cooking .
Meat is tied to not lose shape during baking. It is painted with a mixture of oil and black pepper powder. Is placed in a container that can go in the oven with the bottom covered with butter.
Is introduced into a preheated oven at 392 F / 200 degrees C . Whatever the size of the meat , for a gold exterior and a pink center , is calculated cooking 20 minutes per 1.1 pounds / half kilo of meat. It is convenient to change its position from time to time to brown well on all sides. Salt is added five minutes before removing from oven.