Beef loin on the bone in the oven with vegetables
Votes: 6
Time: 3 hours 20 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A step-by-step recipe for cooking a large piece of bone-in beef loin in the oven with baked vegetables.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1/2 tsp cayenne pepper
- 1/2 bunch rosemary, leaves finely chopped
- 3 cloves garlic, crushed and finely chopped
- Extra virgin olive oil
- 3.5 – 4 kg of beef loin on the bone
- Coarse salt
- 1 onion, cut into 1.5 cm cubes
- 500 g young carrots, stems removed and carrots cut into quarters
- 3 stalks celery, cut into 1.5 cm cubes
- 500 g of champignons, cut into four pieces
- 1 cup red wine
- 2 cups chicken broth
- 2 bay leaves
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- In a small bowl, combine the cayenne pepper, rosemary, and garlic. Add enough olive oil to form a paste. Rub the paste over the beef loin, working it thoroughly into the meat. Sprinkle generously with coarse salt.
- Place the onion, carrot, celery, and mushrooms in the bottom of a roasting pan. Drizzle with a little olive oil and season with salt to taste. Add the wine, 1 cup of chicken broth, and bay leaf. Place the beef loin on top of the vegetables and roast in the preheated oven until the meat is browned, about 25-30 minutes. Reduce the temperature to 350°F (180°C) and continue roasting for another 1 hour 45 minutes to 2 hours. Baste the meat with any juices that have released during roasting. If the liquid in the roasting pan has evaporated, add 1 cup of the remaining broth. It's also a good idea to rotate the roasting pan halfway through cooking.
- Check the meat's temperature by inserting a meat thermometer into the center of the beef. For medium rare, the temperature should be 125°F (52°C), and for medium, 130°F (55°C). Transfer the beef to a cutting board and let it rest for 15-20 minutes before slicing.
- Taste the roasted vegetables and season with salt to taste, if needed. Trim off any excess fat.
- Slice the beef and arrange on a serving platter. Serve the bone-in beef loin with the vegetables and pan juices.
Categories:
recipe / Festive dishes / Main courses / Meat / Anne Burrell
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