Roast beef preparation in the oven

Roast beef is a beef roast, typically from the inner thigh or sirloin. Most often, however, it simply says roast beef on the package or on the sign at your butcher. The roast beef cut is very low in fat, which results in incredibly tender meat. However, this also means that you have to be careful not to overcook the meat - it must be pink! 

Cooking with or without a meat thermometer

The roast is cooked in the oven without a meat thermometer. This always works well, but if you want to achieve the perfect red center color, you can use a thermometer to help you along the way. Insert it into the center of the roast and take it out when the core temperature is 55-58 degrees, depending on how red you prefer the meat. 

TIP: Serve your roast beef with hasselback potatoes or mashed potatoes.

Served hot or cold

The meat tastes good both hot and cold. Therefore, it is obvious to cook a little extra so that you have food for several days. Serve the warm roast with root vegetables baked in the oven and a cold bearnaise sauce. It is both fresh and rich at the same time and is a joy all the way around the table. The next day, a sandwich with the cold roast and remoulade is almost mandatory! It is definitely recommended to make a homemade remoulade for a real luxury variant. Find the recipes here:  Cold bearnaise sauce Sandwiches with roast beef Homemade remoulade