For the perfect beef roast Thomas followed this method from Kenji López-Alt at Serious Eats. No complaints!
We had a 2¼kg (5 lb) piece of porterhouse. Make sure to season generously with salt the day before and tie the meat at intervals to keep it in shape. Keep it in the fridge uncovered and on a wire rack over an oven tray. You will need 4-5 hours to cook a piece of beef this size so when you’re ready to cook, preheat the oven to 107°C (225°F). Place the entire tray with the beef into the centre of the oven and allow to cook until the internal temperature reaches 49 – 52°C (120 – 125°F). The beef will benefit from a long resting of time – even up to an hour. Before serving, if you want to brown the meat more, place it under a hot grill (broiler), Our beef looked perfect already so we skipped this step.
This horseradish sauce, from Natasha’s Kitchen, goes so well with beef. Ours was made with homegrown horseradish and chives. Simply combine ½ a cup of sour cream with 2 tablespoons of drained prepared horseradish, 2 tablespoons of mayonnaise, 1 teaspoon of apple cider vinegar, ¼ of a teaspoon of salt, some freshly ground black pepper to taste and 1 tablespoon of finely chopped chives. Mix well and the sauce is ready to serve.
michelle picker cooks 