A slight change of plans shifted Friday's planned roast beef dinner to tonight, as Friday S wanted us to visit.
This is what we had - a joint of triple A grade beef airflown from Vancouver. No details this time, I am too tired now but I hope you enjoy the pictures.
Served with roasted garlic rosemary potatoes, honey soy glazed carrots, caramelised onions, olive oil and herb mix baby corn, garlic butter brocolli. Can you see the tiny dollop of honey butter (just mix honey and butter together) over the carrots?
and pepper roasted onion cream sauce.
Can you see the crispy layer of fat?
Tender, bursting with flavour - the beef was good enough on its own without sauces or condiments.
The herb crust, which helps to keep the beef moist and provides extra flavour.
Lightly boiled vegetables tossed in garlic butter.
Roasted garlic rosemary potatoes - look at the delicious skins.
Last pic.
Okie, I'm off to bed now - kids are threatening a movie marathon - they've lined up Toy Story II, Garfield II, Sponge Bob something, Austin Powers I & II, Narnia -and they're watching School of Rock now. Yes, I do agree they are slightly over ambitious in their planning - but after all, what are school hols for, staying up late and making delicious schemes to watch 6 movies in a row?
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2 comments:
Hello, your roast beef looks fantastic. Was just wondering, how low should the temp of the oven be? Also, how long to cook it for roughly? Do you measure the doneness using a meat thermometer or just by estimation?
Thanks in adv for your guidance.
Rgds
Jess
Welldone Chef, the whole works looks, smell and taste AAA. What is the receipe for the crust? JS
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