Roast Beef with Herb Crust At 80 Degrees
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg roast beef (without tendons and fat)
- Salt and pepper from the mill
- 50 g clarified butter
- 200 g breadcrumbs
- 150 g butter
- 6 teaspoons mustard, grainier
- 2 sprigs rosemary
- 4 stalks thyme
- 4 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Season the roast beef with salt and pepper. Heat the clarified butter in a pan and fry the meat vigorously on both sides. Then place on an oven rack and cook for 5 hours at a constant 80 ° C (convection not recommended).
- A drip pan prevents the meat juices from dirtying the oven. The core temperature should have reached 65 degrees.
- Mix the crumbs in a bowl with the butter, oil, mustard, salt and pepper. Pluck the herbs, chop and mix in.
- Take the meat out of the oven and turn on the grill. Spread the crumbs on the meat and grill on the 2nd rail from the bottom for 4-5 minutes until golden brown.
- Let the meat rest briefly and cut into thin slices.
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