Rosbief ( Roast Beef Dutch Style )


top rump roasting joint approx. 800 gr.
butter ( NO marg or other fat ! )
salt and pepper

To serve:

thinly sliced across the grain !
warm buttered crusty baquette
with a fresh salad
a glass of Pomerol or Bungundy


Preparations for a good rosbief are minimal,
as only the outside of the beef must be roasted !

Take the meat from the refrigerator at least half an hour in advance.
Rub the beef with salt and freshly ground pepper and let it stand for 10 minutes. 
Meanwhile preheat the oven to 220 ° C.

Using a sauté pan melt plenty of butter until light brown.
Put the meat in the pan and sear the beef on high heat quickly on all sides.
Line a roasting tin with aluminium foil and put the beef in the pan.
Pour the butter juices from the sauté pan over the meat.
Put a knob of butter on top of the beef and place the roasting tin
in the middle of the preheated oven.
For an 800 gr beef joint allow 12 minutes at 220 ° C. 
Then turn the oven down to 180 ° C for a further 8 minutes.
Take the beef out of the oven.
Cover loosely with aluminium foil for 15 minutes to rest.
The meat should be a bright red in the centre.

When cold, slice the beef thinly against the grain to prevent  the meat being tough.

If your idea of roast beef is a well-cooked tough dead piece of meat,
then this recipe is not for you !