Roast Beef Tenderloin with Grilled Vegetables (Part 1): When preparing roast beef, tying the roast helps it retain a nice round shape during roasting, and also allows it to cook more evenly. In this video tutorial, Bee Leng will demonstrate how to tie a roast beef using the butcher’s knot.
It’s the most wonderful time of the year, when everyone is dreaming of a white Christmas, stuffed turkey, roast beef and Christmas log cakes! To usher in the Christmas season, we are doing a two-part post on how to prepare Traditional Christmas Roast Beef. In Part I, we will be demonstrating how to tie a roast beef cut to give it a nice round shape after roasting, and allow it to cook more evenly too. And don’t forget to check out Roast Beef Tenderloin with Grilled Vegetables Part 2 to learn how to actually roast the beef!
If you prefer not to watch the video, here are the detailed step-by-step instructions that you can follow as well:
You will need:
- 1 Kg Beef Tenderloin (or any other roast beef cut you prefer)
- Butcher’s Twine
- Cutting Board
- Lay the tenderloin on the cutting board, and bunch it together to form a long round log shape.
- Pass the twine around one end of the beef
- Put the two ends of twine together, and loop them around your fingers. Then insert the beginning end of the twine through the loop and pull to tighten.
This is the butcher’s knot, which is a very useful slip knot that allows you to easily adjust and tighten the knot later. Pull on both ends of the twine to tighten the knot so it just holds the beef firmly in shape. Ensure the knot is not too tight. Fasten the knot by tying an overhand knot (the most basic knot that you usually use).
- Loop the long end of twine around your hand, then slip it under the beef. Pull to tighten. Ensure that the loop is about 4-5 cm away from the first loop. Continue with the remaining length of the beef
- Turn the roast over, and measure out 1.5 lengths of twine, then trim the excess.
- Use the loose end of twine to go loop around the intersecting sections of twine, going under, over then under again.
- Once you reach the end, turn the beef over and fasten to the beginning end of the twine using two overhand knots. Then trim the excess twine.
All done! You can use this simple method to tie other types of roast too, for example, Crackling Roast Pork which is another of our Christmas favourites. You can find our Crackling Roast Pork in our Christmas Recipe e-book that is exclusively free for all email subscribers to The Burning Kitchen. Find out more about our Christmas eBook here!
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