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Roast beef fast

Juicy and tender meat! What could be better?! It gives a wonderful result with a minimum of effort on the part of the hostess. All that is required of me is to turn on-off-adjust the temperature of the oven, and buy, salt and pepper the meat. Nothing needs to be cut, nothing needs to be fried, in short, no fuss at all. I believe that if there is an immaculate piece of beef, then nothing better than roast beef is impossible to come up with. A simple and noble dish.
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The author of the recipe
Roast beef quick
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 49 % 24 g
Fats 51 % 25 g
Carbohydrates 0 % 0 g
324 kcal
GI: 0 / 0 / 0

Cooking method

Cooking time: 45 min

Heat the oven to the maximum (I use the "grill" mode). Meanwhile, season a piece of beef with salt and pepper on all sides. To stack it, "according to science", it is put either on a grate or on a baking sheet, but I usually place the meat in a stainless steel bowl so that the juice flows into it and does not evaporate as much as it does if it falls on a baking sheet. We like it this way more, however, I repeat, there should not be a bowl in the classic recipe.
bake roast beef at maximum temperature for 15 minutes, then reduce to medium (175 degrees) and continue baking in this mode from the calculation of 15 minutes per kilogram of weight. If you get roast beef right after that, it will still be "bloody", for lovers - the most relish. If you prefer medium roast, keep the meat in the oven for another 15 minutes after turning off the heat.

Caloric content of the products possible in the composition of the dish

  • Salt - 0   kcal/100g
  • Pepper - 26   kcal/100g
  • Beef tenderloin - 324   kcal/100g

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