Low Temperature Roast Beef Recipe

Start by cooking the roast beef: In a little olive oil, sear the roast over high heat for 2 minutes on all sides, then place it in an oven preheated to 80°, for about 1h30 (internal cooking temperature 55°, rare 50°, medium 60°). A few minutes before the end of the cooking time,

Prepare the potatoes for fries: Peel them, cut them into 5mm thick slices, rinse them, and dry them with a clean cloth. Cook them in a fryer at 130° for 4 minutes, let them rest for a few minutes, and then cook them again at 190° for 1 to 2 minutes, until they are golden. Remove the roast from the oven and slice it. On each plate, arrange a few slices of roast with the fries. Add a sliced tomato topped with black garlic.

To finish, here are the general guidelines to know for low-temperature cooking: Always sear the meat or fish (not always) before placing it in the oven. Place the meat or fish in a preheated dish (which you should put in the oven when you turn it on). There's no need to grease the dish! Place your serving items on the lower rack of the oven. This way, your plates, sauceboat, etc., will not be cold because what comes out of the oven is not extremely hot, so it cools down very quickly!