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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This classic Lebanese Rosto is all about the balance of flavors and textures. The beef is seared to a deep golden crust, then coated in a fragrant butter mixture infused with rosemary, thyme, and garlic powder. The roasting process ensures a tender and juicy interior, while the accompanying gravy, made with sautéed vegetables, red wine, and beef stock, adds a rich and savory depth. Serve it with the silky gravy poured over for an unforgettable...
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Pat the topside beef dry, brush it with olive oil, and season generously with salt. Let it rest for 15 minutes.
Mix the flavored butter by combining soft unsalted butter, fresh rosemary, thyme, garlic powder, black pepper, and salt.
Heat olive oil in a hot pan and sear the beef on all sides until a deep golden crust forms.
Remove the beef from the pan and coat it fully with the flavored butter mixture.
Preheat the oven to 180°C.
Sauté the carrots, onion, celery stick, garlic cloves, and rosemary in the same pan for a minute.
Place the beef on top of the sautéed vegetables to prevent the bottom from overcooking.
Roast the beef in the oven for approximately 1 hour for medium-well (internal temperature of 65°C) or 1 hour 20 minutes for well-done (internal temperature of 75°C). Add 30 minutes for every additional 500g of beef.
In the same pan, add flour and cook for a couple of minutes until it turns golden.
Deglaze the pan with dry red wine and reduce it by two-thirds.
Add beef stock and simmer until the gravy thickens.
Strain the gravy and season with salt and black pepper to taste.
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If you prefer not to use red wine, you can skip it and proceed directly with the beef stock.
For even cooking, ensure the beef is at room temperature before searing.
Use a meat thermometer to check the internal temperature for perfect doneness.
Can I use a different cut of beef?
Yes, you can use other roasting cuts like ribeye or sirloin, but adjust the cooking time accordingly.
What can I use instead of red wine?
You can substitute red wine with grape juice, pomegranate juice, or simply omit it and use more beef stock.
How do I store leftovers?
Store leftover beef and gravy separately in airtight containers in the refrigerator for up to 3 days.
Can I make this recipe ahead of time?
Yes, you can prepare the beef and gravy in advance. Reheat gently before serving to maintain the texture and flavor.
What vegetables pair well with this dish?
Roasted potatoes, steamed green beans, or a fresh salad are great accompaniments for this dish.
