Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

Rub the beef loin with a spice paste of garlic, fresh rosemary, and cayenne pepper and roast on a bed of vegetables and mushrooms to your desired doneness. When roasting a large cut, it's highly recommended to use a meat thermometer to prevent the loin from ending up rare, such as if you prefer it medium-rare. Serve the loin with roast vegetables.

Ingredients:

• Half a bunch of rosemary, leaves finely chopped
• 3 cloves garlic, crushed and finely chopped
• 0.5 tsp cayenne pepper
• Extra-virgin olive oil
• 1 beef loin on the bone, weighing approximately 3.5-4 kg.
• 1 onion, diced into 1 cm cubes.
• 450 g small carrots, tops cut off
• 3 stalks celery, cut into 1cm cubes.
• 450 g brown mushrooms, stems removed, caps cut into 4 pieces
• 1 cup dry red wine
• 1-2 cups chicken broth
• 2 bay leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, carrot, celery, red wine, bay leaf, rosemary, ground cayenne pepper

We recommend

Preparation:

Step 1
• Preheat the oven to 230°C (430°F). Combine the rosemary, garlic, and cayenne pepper in a small bowl. Add enough olive oil to form a paste. Rub the rosemary-garlic paste into the meat, massaging it thoroughly. Season with salt.
Step 2
• Place the onion, carrot, celery, and mushrooms in the bottom of the roasting pan. Season with salt and pepper and drizzle with olive oil. Add the wine, 1 cup of chicken broth, and bay leaf. Place the meat on top of the vegetables and roast until browned, about 45 minutes.
Step 3
• Reduce the oven temperature to 350°F (175°C); continue roasting, rotating the roasting pan halfway through, until a thermometer inserted into the center of the roast registers 125°F (51°C) for rare or 130°F (55°C) for medium, another 2 hours and 20 minutes. Baste the roast occasionally with the pan juices during roasting. If the liquid in the roasting pan has evaporated significantly, add the remaining 1 cup of broth.
Step 4
• Remove the roast from the oven and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing. Taste the vegetables and add salt if necessary. Skim off any excess fat from the surface of the liquid in the roasting pan and discard the bay leaf. Slice the roast and serve with the vegetables.

Votes: 1