This weekend we are diverting from our regular rotation for selecting international cuisine. I mean how could we pass up an opportunity to tour the culinary delights of Britain what with the Royal wedding and all! So, Dad agreed to push his pick off for next weekend in order for us to try a traditional British feast.
I was fortunate enough to visit Great Britain after I graduated college and even more fortunate to have arrived the day of the Queen’s Birthday Parade (which incidentally is not celebrated on her actual birthday)! Talk about a tourist delight – to see the Royal family parading by and I had a front row view! It’s something I will never forget…unlike the food, which I really can’t recall. I’m fairly certain for the two days we spent in London, I mostly ate fish and chips washed down with local lager. That’s why for tonight’s meal I consulted Charles, who is a Briton living in France and creator of the Five Euro Food blog, and Alison who comes from Northern Ireland and is the creator of Happy Domesticity about what to expect from a traditional British meal. Both Charles and Alison said the meal had to be a traditional Sunday lunch – Roast Beef with Roasted Potatoes. Two answers, exactly the same…we knew we had our meal plan.
Next we roasted the beef for 70 minutes at 250F. Once the meat reached 110F, we increased the oven heat to 500F and roasted for 15 minutes to crisp the exterior of the beef. We then reduced the heat to 425F and continued roasting until the internal temperature reached 135F which took another 15-20 minutes. Finally we transferred the roast to a serving dish.
I have to say, this roast looked and smelled delicious! While the roast was resting, dad began the gravy, a Port Merlot Pan Sauce from the Food Channel. He started by heating the remaining fat and juice from the roasting pan over medium-high heat. He then added the Merlot and cooked until the sauce was reduced by half.
This beef was the best piece of meat we’ve ever cooked and it was a success all around. The beef was crispy on the outside, pink toward the ends and nice and red toward the center. Mr. N and his best bud, Mr. L, both downed their beef much to my amazement – and without ketchup! And dad and I thoroughly enjoyed this roast. Miss A was the only dissenter in the group, but that was no surprise. She’s not big on red meat, but she did eat it so it gets 1 spoon. Mr. N gave it 2 spoons and both dad and I gave the end pink meat 3 spoons, and the red middle cuts 4 spoons. This roast was divine! (And that’s high praise from someone that’s completely not a meat and potato person.)
Many thanks to Charles and Alison for introducing us to traditional British fare. We’ll post the other deliciousness – the potato recipe, Yorkshire pudding recipe and trifle recipe later this week. I have to say, while this meal left me stuffed and satisfied, posting these photos makes me want to go to the fridge for more! Royally good!
Print this recipe: Roast Beef with Port Merlot Pan Sauce