Roast Beef Au Jus Recipe
Ingredients
| Seasoned flour | ||
| Flour | 2 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Celery salt | 1 Tablespoon | |
| Pepper | 1 Tablespoon | |
| Dry mustard | 2 Tablespoon | |
| Paprika | 1/4 Cup (16 tbs) | |
| Garlic powder | 2 Tablespoon | |
| Ginger | 1 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Sirloin | 1 4.4 Pound | |
| Beef Stock | 1 Cup (16 tbs) | |
Directions
– In a bowl, combine all seasoned flour ingredients, and keep in a tightly closed jar for future use.
– Preheat oven to 450 °F (230 °C).
– Dredge roast beef with seasoned flour and place in roasting pan with a rack.
– Sear roast beef in oven for 20 minutes then reduce oven temperature to 400 °F (205 °C).
– Cook roast beef 10 minutes per pound (per 450 g), for rare meat, 15 minutes per pound (per 450 g) for medium-cooked meat, and 20 minutes per pound (per 450 g) for well-done meat.
– Twenty minutes before the meat is done, baste with beef stock.
– You can use another tender cut, if you prefer. Get your butcher to prepare it. Remember that large roasts have more flavor.
– Preheat oven to 450 °F (230 °C).
– Dredge roast beef with seasoned flour and place in roasting pan with a rack.
– Sear roast beef in oven for 20 minutes then reduce oven temperature to 400 °F (205 °C).
– Cook roast beef 10 minutes per pound (per 450 g), for rare meat, 15 minutes per pound (per 450 g) for medium-cooked meat, and 20 minutes per pound (per 450 g) for well-done meat.
– Twenty minutes before the meat is done, baste with beef stock.
– You can use another tender cut, if you prefer. Get your butcher to prepare it. Remember that large roasts have more flavor.
Chef
