Roast beef: recipe. How to get wonderful, beautifully cooked roast beef, by Chef Eric Low.
Roast beef...oohs and ahhs. Wonderful when done right. But in the wrong hands, can be dry, unappetizing. How to make the perfect roast beef? Here I share Chef E's recipe. Slow roasted beef with mushroom sauce.
I recently attended a demonstration by Chef Eric Low to show the ease of use of Electrolux kitchen gear.
Electrolux, the Swedish household and appliances manufacturer, presented their latest campaign, the Electrolux Home of Blissful Living with an interactive Facebook quiz that seeks to test players on their home management knowledge and award prizes! The quiz will test players on every day household skills, through multiple-choice questions in an interactive game show format. Successful players will win $50 vouchers weekly, culminating to a grand prize of $2500 worth of appliances from Electrolux. Having tried it, I must say it is not only fun to play, but also very informative.
To enter the contest, all one needs to do is visit the company’s facebook page at www.facebook.com/thelittlewhitebook to have a go at testing your household knowledge and winning prizes. The entire idea behind the Home of Blissful Living is for users to have a sneak preview at the company’s latest range of intuitive appliances that seek to take the hard work out of housework. To demonstrate the simplicity in its appliances, Electrolux invited Chef Eric Low for a quick cook off. Chef Eric will also be sharing original recipes that have a special touch, tips on cooking and how to use cooking appliances smartly to fans of The Little White Book.
Quite an extraordinary chef. Full of little tips, ready to share secrets. Learned a lot. Thanks to Beatrice of AKA and the fine folks at Electrolux for your wonderful hospitality and hosting the event.
On to the recipe:
Roast Beef with Truffle Soy Braised Mushrooms
- 800g Beef Sirloin Piece, cut into 3 long strips
- Salt and Coarse Ground Black Pepper
- 100g Dried Shitake Mushrooms, soaked and sliced
- 300g Honshimeiji or Bunashimeiji Mushrooms, trimmed
- 70ml Light Soya Sauce
- 1tsp Dark Soya Sauce
- 2tbsps Sugar
- 250ml Water
- 2tsps White Truffle Oil
Season beef loins with salt and pepper.
Preheat oven to 100⁰C.
In a hot pan, sear the beef on all sides.
Transfer to roasting tray and roast the beef for 25 –35 minutes depending on thickness.
Typically, one would roast at perhaps 250C or higher. Roasting at 100C needs a longer time in the oven, and slow cooking does not dry out the meat, as the protein molecules within the meat are not heated agressively such that they contract quickly, squeezing out the moisture. Roasting at a lower temperature also ensures that the meat is cooked across evenly. At higher temperatures, the outside tend to be well done and getting to medium rare deep inside the meat. But this method ensures the meat is cooked evenly, medium rare all the way to the centre.
Place mushrooms and soya sauce in a braising pot.
Add sugar and water, bring to boil and simmer for 20 minutes until liquid is reduced by half. Add truffle oil to the mushroom mixture. Important that the truffle oil is not used in cooking, it will burn, so only add the truffle oil at the last minute.
Rest the meat, because it was slow roasted at a lower temperature, resting time is less than normal.
Slice the roast beef and serve with truffle mushroom sauce.
Note that as Chef E sliced the beef, the juices did not overflow...as it was totally absorbed within the meat, making the beef very moist and juicy.
And the finished product...
The sauce is quite amazing. But I actually preferred the beef on its own...it was tender, juicy, and wonderful.