Roast Beef
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Mix the salt and pepper, then rub them into the beef.
Roast
Place the beef in a roasting pan with the water and roast for 2 hours, basting often.
After roasting, pour off the fat from the pan and check the seasoning of the gravy.
Serve
Serve a few spoonfuls of gravy over the beef and the rest in a gravy boat.
Garnish with small mounds of scraped horseradish around the beef.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tenderloin roast
- The main cut, roasted whole so its surface browns and its inside stays tender.
The step that matters
Roasting the beef for 2 hours. Dry oven heat browns the surface, while the inside cooks gently. Basting adds moisture to the surface and helps browning, but it does not change the inside much, so the total time and oven heat decide how done the centre becomes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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