perfect roast beef with demi glace sauce
When you want to impress, a perfect roast beef with demi-glace sauce is really hard to beat.
romain | glebekitchen
chicken or veal stock
- recipe link below
fleur de sel
optional but great little flavour bombs
A couple hours before you start cooking, take your roast out of the fridge. Season with salt and coarsely ground pepper. Let it warm up a bit.
Pre-heat your to around 235F. Your oven swings and probably isn't exactly right. You will be relying on your instant read thermometer so don't worry too much about the exact oven temperature.
Place the roast in an roasting dish that can go from the oven to the stovetop. You want something that's not too much bigger than the roast. Leave your big turkey roaster in the cupboard.
Slow-roast the beef for about 1 hour. A striploin isn't a big thick hunk of beef so it will cook fairly quickly. After an hour start checking the internal temperature.
When the roast reaches 118F degrees (rare)/123F (medium rare)/128 (medium) remove the roast from the oven. It will rest while you heat up your oven for the final sear. It can sit for 30-45 minutes.
Turn your oven up to 475F.
After about 30 minutes, return your roast to the oven. Cook for 5 minutes. It should brown up nicely.
Remove the roast from the oven, take the roast out of the roasting pan and tent with foil.
Place the roasting pan on the stove over medium heat. Add the stock and scrape up any little golden bits.
and heat through. Strain through a fine mesh strainer to remove any solids.
Slice the roast across the grain (like you were cutting steaks from the roast). I like about 1/4 inch thick but do what works for you.
Serve the beef with a drizzle of the demi-glace.
Demi-glace isn't as scary as you think. Read about it