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Roast Beef Au Jus

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Ingredients
  Flour 500 Milliliter (2 Cups)
  Salt 30 Milliliter (2 Tablespoon)
  Celery salt 15 Milliliter (1 Tablespoon)
  Pepper 15 Milliliter (1 Tablespoon)
  Dry mustard 30 Milliliter (2 Tablespoon)
  Paprika 60 Milliliter (1/4 Cup)
  Garlic powder 30 Milliliter (2 Tablespoon)
  Ginger 1 Teaspoon (5 Milliliter)
  Thyme 1⁄2 Teaspoon (2 Milliliter)
  Basil 1⁄2 Teaspoon (2 Milliliter)
  Oregano 1⁄2 Teaspoon (2 Milliliter)
  Sirloin roast 4 1⁄2 Pound (2 Kilogram, 1 Piece, Bone In / Boneless)
  Beef stock 250 Milliliter (1 Cup)
Directions

–  In a bowl, combine all seasoned flour ingredients, and keep in a tightly closed jar for future use.
–  Preheat oven to 450 °F (230 °C).
–  Dredge roast beef with seasoned flour and place in roasting pan with a rack.
–  Sear roast beef in oven for 20 minutes then reduce oven temperature to 400 °F (205 °C).
–  Cook roast beef 10 minutes per pound (per 450 g), for rare meat, 15 minutes per pound (per 450 g) for medium-cooked meat, and 20 minutes per pound (per 450 g) for well-done meat.
–  Twenty minutes before the meat is done, baste with beef stock.
–  You can use another tender cut, if you prefer. Get your butcher to prepare it. Remember that large roasts have more flavor.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Roasted
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
9

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