Surprise! The Le Creuset handled tray, besides going in the oven, it's suitable for the stovetop! Did you know? And today I'm giving it a big debut with this Roast beef recipe with herb butter and a spectacular mushroom sauce. It’s a spectacular recipe: super tasty, easy to make, and I think it’s perfect to show you just how practical and versatile the beautiful Le Creuset tri-ply tray we have here is.
This roast beef recipe (roast beef or roast veal) is undoubtedly an ideal option for Sundays and family meals. It turns out beautifully and has a luxurious presentation. I have things to tell you about it—pay close attention to the video below and the detailed step-by-step!
What is roast beef or rosbif?
Roast beef is a cut of oven-roasted veal or beef at medium-high temperature, and aim to achieve a golden exterior and a juicy interior, generally rare or medium. I have no doubt that you’ve heard the word roast beef in many movies or conversations, and if you translate it literally it gives you an idea of what it is: roasted beef.
It is a traditional preparation of the kitchen British, although it has spread to many countries and many local adaptations have been made. Thus, there are several types of roast beef, and each recipe has its own style: some follow the purest British tradition, with its signature gravy and Yorkshire pudding, while others incorporate influences from different cuisines, playing with spices, marinades, or a wide variety of sides.
Today's version respects the classic technique, but we add a touch of compound butter that makes it irresistible. If you're looking for a juicy roast beef with a golden crust and a side that complements it, this recipe is for you. I hope you enjoy it!
What makes this recipe special
If there’s one thing that makes this version of roast beef special, it’s that instead of a simple roast, I go for a caramelization perfect on the outside thanks to the butter infused with garlic and fresh herbs. When searing the meat with this mixture, a golden crust, full of nuances. You'll see that Aromatic power in every bite!
And then there's the side of sautéed mushrooms with balsamic and cream: the umami touch of the mushrooms, the subtle acidity of the vinegar, and the creaminess of the cream create a sauce that coats the meat without stealing the spotlight—and makes you reach for bread, because you’ll want to enjoy wiping the plate clean —you heard right, you won’t want to leave a single drop of that flavorful sauce.
With these small bonuses, it’s a roast beef that stays true to the essence of the classic recipe, yet plays with ingredients that enhance its flavor and presentation. I think it’s the perfect recipe for those looking for an elegant dish—simple, yet with a spectacular result.
Le Creuset 3-Ply Roasting Pan for Stovetop and Oven
How to make roast beef with mushroom sauce
Ingredients
- 1,5 kg of beef*
- 3 cloves of garlic
- 2 sprigs of rosemary, finely chopped
- 8 sprigs of thyme, finely chopped
- 125 g salted butter, at room temperature
- 500 g of assorted mushrooms
- 30 ml of balsamic vinegar
- 250 ml of cream
*If you can, make it rib-eye. It's best if the piece is fairly uniform in size, nice and even, so it cooks evenly in the oven.
Preparation
- Preheat the oven to 200°C.
- In a bowl, mix 2 chopped garlic cloves, the chopped herbs, and 100 g of butter cut into slivers until you have a smooth paste.
- Season the meat with salt and pepper, and generously coat the piece of meat with the butter and herb mixture. You can use a brush for this, or pour the butter mixture on top and rub it all over with your hands.
- Place the Le Creuset 3-ply stainless steel roasting pan over medium heat (yes, it's a triple-ply roasting pan that's oven-safe but also for the stovetop), and sear the meat on all sides until it's browned on the outside (we want to sear the meat so it retains all its juices and flavor inside).
- Without touching the meat on the tray, put the tray in the oven and roast for 20 minutes for rare, or 30 minutes if you prefer it medium-rare.
- While the meat is roasting, heat a skillet and cook the mushrooms with the remaining butter (25 or 30 g) until golden.
- Add the remaining minced garlic and the balsamic vinegar, stirring for one minute. Then, pour in the cream and let it cook for a few minutes until the sauce reduces slightly.
- Take the meat out of the oven, cover it with aluminum foil, and let it rest for 10 minutes before slicing.
- When serving, slice the roast beef thinly, accompanied by the creamy mushroom sauce.
Enjoy!
Comments
Claudia&Julia said:
Hola María,
Se suele calcular entre 200-250 g de carne por persona. Esta pieza sería para unas 5-6 personas, pero depende de lo que coma cada comensal o de si se sirve solo o con algún acompañamiento, por ejemplo.
¡Un saludo!
Claudia&Julia said:
Hola Esther,
¡Correcto! La temperatura es a la que se ha calentado el horno, 200 °C.
¡Un saludo!
Esther said:
A qué temperatura en grados Cº se ha de cocinar en el horno la pieza una vez se ha sellado,a 200º durante media hora?, Gracias.
Maria said:
Para cuantas personas es esta receta?