Roast Beef with a green sauce
Roast beef is a classical Anglo-Saxon dish but also widely enjoyed in Italy due to its simplicity and elegance, so much so that even Artusi mentioned it. This dish features a tender cut of beef, roasted to achieve a perfectly browned exterior with a pink, juicy centre. During our course, you’ll learn how to select the ideal cut of meat, prepare and cook it to perfection and slice it thinly for flawless presentation, and served with Artusi’s salsa verde. Perfect for special lunches and dinners, roast beef impresses anyone for its refinement and freshness.
Join us to discover the secrets of this delicious recipe!
- Duration
- 1 hour and 30 minutes
- Difficulty
- 3
Ingredients
For the meat:
- 1 kg brisket or fore loin of beef
- 50g butter
- 4 sprigs of rosemary
- 4 tufts of sage
- Salt to taste
- Pepper to taste
For the green sauce:
- 30g of pickled capers
- 3 anchovies
- 1 shallot
- Half a clove of garlic
- Parsley
- 4 basil leaves
- 150ml vegetable oil
- 1 lemon
Tools
- baking tray
- copper saucepan
- cutting board
- fork
- immersion blender
- kitchen twine
- Ladle
- ladle
- oval copper pot
- oven
- potato peeler
- sanelli knife 18 cm
- Sanelli pliers
- small knife
- tin foil
Start Cooking
Lesson 1
1. Meat Preparation
Lesson 2
2. Preparation of the Green Sauce
Lesson 3
3. Plating
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