Les régions de culture La cueillette

Tuscan Roast Beef

Don't be misled by the name. This dish has some similarity to Canadian roast beef, but the preparation is very different. It is best prepared with rump roast, but you can use top sirloin as well. Serve as a main course with roasted root vegetables and fennel.


Makes 6 servings
1/2 cup
Extra Virgin Olive Oil
125 ml
2 - 3 lbs
Beef rump, in one piece
1 -1 1/2 kg
1/2 cup
Red wine
125 ml
to taste
Salt, pepper
to taste
1 tsp
Prepared mustard
5 ml
1/ Choose a pot that is just large enough to contain the meat. Put the oil in the pot and heat until the oil is just starting to smoke. Season the meat. Sear the meat on all sides until it develops a crust of deep brown colour. The meat is browned enough when you can lift the roast from the pot and it does not stick.
2/ Add the mustard to the wine and stir thoroughly. When the meat is browned pour in the wine and add some salt. Continue to cook over high heat turning regularly to ensure all sides of the meat are immersed in the boiling liquid for about 2 minutes.
3/ The meat should be rare inside and so it should not cook for a long time. The browning time and about 15 minutes in the wine should be enough, however the cooking time will depend on the size of the roast.
4/ If you choose, you can finish the beef by placing the pot in a 400° oven for 10-15 minutes. Make sure he pot has an oven proof handle.
5/ Remove the roast to a cutting board and let it rest.
6/ If the remaining liquid is too thin then let it reduce until it thickens. Check the seasoning remembering that the inside of the meat has not cooked very long and the sauce will be used to adjust the saltiness of the meat.

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