I love cooking but I do find myself making excuses to put together an easy dinner instead of cooking from scratch, so I am going to make myself a resolution to spend more time cooking and posting my recipes!
I am not claiming to be a professional chef – I am always willing to learn and like constructive criticism for my cooking so that I can improve for the next time. If there is anything that you think I can do better then please feel free to comment below; all comments are always greatly received and appreciated.
One of my favourite meals is a roast, which my boyfriend and I do enjoy cooking together (I won’t take all of the credit for it!)
The key to the best roast beef is most definitely investing in a good quality piece of meat. My personal favourite has to be the beef fillet from the Waitrose butcher. It doesn’t come cheap but after testing out various cuts with different price ranges this definitely comes out top. When cutting through it, it is so tender, not too dissimilar to a slightly warmed butter. The flavour is deep, rich and so flavoursome; I have never tasted beef quite like it. Here is a link to it.
I have tried cooking this gorgeous fillet of beef in a few different ways, but what I found works best is:
- Rubbing a more than would appear necessary amount of salt, pepper and olive oil all over the outside of the beef, coating it completely.
- Place the fillet of beef in a sizzling hot frying pan, already with a generous amount of bubbling olive oil. Sear all edges of the beef until browned.
- To a preheated oven (200°C), the beef fillet is put in on a roasting dish and left to cook for 20-25 minutes. I usually buy around 1kg, so a different sized fillet would need the time amending.
- Once the beef has come out of the oven, it is wrapped in foil and left to rest for 10 minutes.
- Voila! Perfect roast beef ready to be sliced up.
I like to use part boiled Maris Piper potatoes, roasted for 30-40 minutes in the beef roasting dish so they soak up all of the beautiful beef flavour and slightly darken in colour on the outside.
The Yorkshire Puddings are Aunt Bessies – I’m sorry!! In the new year I will be making my own and posting how I get on.
You can’t go far wrong with a good roast and with Christmas just around the corner I’m sure my next one won’t be far off.