roast beef with mashed potatoes:
Roast Beef
Ingredients:
1.5 to 2 kg (3 to 4 lbs) beef roast (such as ribeye, sirloin, or eye of round)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Salt and black pepper to taste
1 cup beef broth
Instructions:
1. Preheat Oven: Preheat your oven to 220°C (425°F).
2. Season Beef: Pat the beef dry with paper towels. Rub it with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Sear Beef: Heat a skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
4. Roast Beef: Transfer the beef to a roasting pan and pour the beef broth into the pan. Roast in the oven for about 15 minutes per 500 grams (1 pound) for medium-rare. Adjust time based on desired doneness.
5. Rest Beef: Once cooked to your liking, remove the beef from the oven and let it rest for 15 minutes before slicing.
Mashed Potatoes
Ingredients:
1 kg (2 lbs) potatoes (Yukon Gold or Russet are good choices)
1/2 cup milk
4 tablespoons butter
Salt and black pepper to taste
Instructions:
1. Prepare Potatoes: Peel and cut the potatoes into even chunks.
2. Cook Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
3. Mash Potatoes: Drain the potatoes and return them to the pot. Add butter and mash until smooth. Gradually stir in milk until you reach your desired consistency. Season with salt and pepper.
Serve the roast beef sliced with a generous helping of mashed potatoes. Enjoy!
