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Roast Beefs the Easy Way

Updated: Feb 15

  • The rule is to always choose a beautiful piece of meat, it will depend on how the meat will turn out while baking. With roast beef, it is very important that the meat is soft and tasty. There are many ways to prepare it and I will present you my simplest recipe on how to prepare it and make it very tasty and soft and fast. Follow the recipe.

Ingredients: easy, total time: 25 min, 2 servings
  • 2 nice 2.5 cm thick roast beef fillets

  • 2 cloves of garlic

  • 2 sprigs fresh rosemary / or dry to taste

  • salt and pepper to taste

  • 2 Tablespoons of oil

  1. When you go to the butcher, be sure to decide roast beef fillets about 2.5 cm thick. First rub the roast beef with garlic that you cut in half. After that, season with salt, pepper and dry spices. If you are working with dry rosemary, add it immediately to the roast beef and beat them well on both sides. If you use fresh rosemary as a sprig, add it to the fillets while they are baking.

  2. Pour 2 tablespoons of oil into a larger pan and add the halved cloves of garlic and fry it over low heat. After 15 seconds, when the onion has released its aroma, add the prepared roast beef fillets and let it cook. The fillets should be well browned on all sides. I grilled in a special grill pan with ribbed lines.

  3. While the fillets are baking, it is very important to poke them with a fork on all sides so that all the blood comes out of the meat. That way, you will get meat juice without any addition of wine. The roast beef should be soft and well done, this technique is very important!

  4. I personally don't like bloody steaks, and I think that every meat has to go through a certain roasting temperature because of various bacteria. Roasting should take about 20–25 minutes, while making sure that your roast beef is not too hard. Serve roast beef with baked potatoes and mixed salad. Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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