roast beefor in English “roast beef ” is nothing more than roast meat that is well done around the edges and medium-rare in the center. Another characteristic of roast beef is that the slices must be cut as thin as possible. As I don’t have a cold cutter, the husband works on sharpening the knife and goes anyway.
To make roast beef, choose meat that has the same thickness from start to finish. It can be filet mignon, lizard, or other meat, as long as it has a uniform shape. It can be enjoyed cold in sandwiches or hot with your favorite sauce.
Ingredients:
I used a 1/2kg lizard (because there are only 2 people here). I made a marinade with 1 glass of red wine, 2 pressed garlic cloves, 1 tablespoon of mustard, 4 tablespoons of soy sauce (shoyu), salt and freshly ground black pepper. I let it rest for 4 hours (you can season it your way).
Preparation:
Remove the lizard from the refrigerator and leave it at room temperature for 20 minutes.
Turn the oven on to 200º to heat up while you “seal” the meat on the stove.
Heat enough olive oil (I used Borges fried garlic oil) or butter (or both) to cover the bottom of the pan. It’s important to use a thick-bottomed pan so it doesn’t stick or burn. Place the meat in the pan and leave it covered. Keep turning until all sides are well done (it may even burn slightly). This process takes about 10 minutes to brown all sides of the meat.
Remove the meat from the pan and place in the oven. In my oven for 20 minutes it is at the point I like (slightly pink), the point my husband likes is “beef screaming”, so I only left it for 12 minutes.
Remove from the oven and let the meat cool so you can cut it very thinly. If you make it a day in advance and leave it in the fridge it will be much easier.
Tip for the “light” crowd: Filet Mignon is tastier, more lizard is cheaper and much leaner and is also very good! Try making a sandwich with lettuce and sour cream (ricotta cream with lemon juice and salt). It’s delicious!!!
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