Tuesday, May 22, 2012

Roast Beef Ala Anglaise

 Choice grade rump roast, rubbed with evoo, seasoned with salt & pepper, then seared in a screamin' hot cast iron skillet
 After searing, schmeared with homemade anglaise sauce, racked up and into hot oven to roast
Roasted 475* for 20 minutes, mopped with a lil' more anglaise & roasted another 20 minutes @ 375* until target internal temp or 125* was reached ~ then tented/rested & into fridge overnight.  Will slice thin for sammage makins..

3 comments:

Nick said...

Chez, I googled anglaise and the results showed a vanill custard sauce. I have a rump roast in the freezer and I'd like to try what you did. Any idea where to find the type of sauce you used?

Thanks, Nick

May 25, 2012 at 11:18 AM
Chez said...

there's 2 kinds of anglaise sauce ... the more common french dessert sauce *creme anglaise* ... and the lesser known english anglaise sauce used for a meat glaze. it's just equal parts mustard and brown sugar.

May 25, 2012 at 12:04 PM
Nick said...

Thanks Chez

May 25, 2012 at 12:44 PM

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