Roast Beef Steaks
Our “Sunday Roast” beef roast comes from the shoulder blade. Thanks to gentle pre-cooking and refinement, the meat is ideally prepared for roasting incredibly tender, highly aromatic flat iron steaks in a matter of minutes.
People:For 10 persons
Cooking time:20 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Prepare the meat
| 1 piece | Roast Beef "Sunday Roast" |
Prepare the steaks
| 5 tbsp. | Olive oil |
| 1 tbsp. | Butter |
| 1 twig | Thyme |
| 1 twig | Rosemary |
Preparation steps
Prepare the meat
- Place the beef roast Sunday Roast in the vacuum pack in the sink for 5-10 minutes in hot water from the tap. Cut open the bag, remove the roast beef and empty the liquid down the drain.
- Cut the desired amount of steaks - approx. 2.5 cm thick - from the pre-cooked roast beef.
Prepare the steaks
- Heat the pan to three quarters of the heat of your hob (medium-high). When the pan is hot, add 5 tablespoons of oil (preferably heat-resistant olive oil) to the pan and wait approx. 15 seconds until the oil is hot.
- Place the prepared steaks in the pan and fry for 2 minutes on one side. Lift the meat frequently so that the oil gets underneath.
- Turn the steaks, add 1 tbsp butter and fresh herbs (thyme, rosemary) and fry for a further 2 minutes, basting with the butter as you go.
Das AUMAERK Fleisch
