Roast Beef my way - Simple recipe to prepare, for a perfect and economical roast beef to prepare at home http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For the Roast Beef 1 kg of sirloin or round of beef 1 tablespoon of extra virgin olive oil salt to taste pepper a few bay leaves 1 sprig of rosemary 1 clove of garlic 1 teaspoon of roast herbs For the accompanying sauce 4 tablespoons of extra virgin olive oil Juice of one untreated lemon Preparation Roast Beef Please note The original recipe for Roast Beef calls for the use of the loin, a particular cut of beef. In this recipe we suggest using round meat, which is much leaner than the sirloin. Furthermore, the round is a much cheaper cut of meat than the sirloin, but just as tasty. 1. First, preheat the oven to 200°C. 2. Prepare the spice mix that will be used to flavor the Roast Beef: combine the chopped bay leaves, rosemary, garlic powder (or fresh), the roast spice mix, salt and pepper. 3. Roll the piece of meat in the prepared spice mix. 4. Grease your hands with a tablespoon of extra virgin olive oil and massage the flavored meat. Did you know that... We said that the original recipe calls for the use of the loin. Due to its irregular structure, the loin requires being tied with kitchen string. In this case, we can skip this step because the round meat used is uniform and well-compacted. 5. Heat a pan very high, preferably stone or non-stick. When it is very hot, brown the meat, side by side, turning it often for even browning. The meat should remain in the pan for about 6-7 minutes. 6. Prepare a non-stick pan and pour about a glass of water. Place a baking rack over the pan with the water. Place the still-hot meat on the rack, directly over the prepared pan: the fat from the meat will drip into the pan and the water will prevent the fat from burning and creating unpleasant odors. 7. Close the oven and cook for 10 minutes at 200°C. After 10 minutes, lower the temperature and cook for another 10 minutes at 180°C. Did you know that... Normally, browning the meat in a pan for Roast Beef is omitted. The original recipe calls for browning the meat in the oven, calculating 40 minutes of cooking per kilo of meat. To speed up the cooking time, save electricity, avoid drying out the meat and flavor it to the fullest, we recommend an alternative method with guaranteed results here! With the double cooking method proposed here, 6-7 minutes of browning in the pan and 20 minutes in the oven will be enough! 9. Remove the Roast Beef from the oven and wrap it in aluminum foil. Tighten the meat further with cling film: the double coating will prevent the formation of a surface crust and will trap the juices inside the meat. Leave to cool completely. 10. The Roast Beef is ready: it can be served cold, cut into very thin slices (better with a slicer) or hot, in slightly thicker slices. 11. You can accompany the Roast Beef with a sauce prepared by mixing extra virgin olive oil and lemon juice, adding salt to taste if necessary. #MyPersonalTrainer #RoastBeef #EasyRecipes ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / 336158593167135