Want roast beef for the holiday table but feel intimidated by it? This video will demystify everything! With an understanding of a few techniques, you will have a beautiful roast beef on the table, I promise.
I’m using tenderloin for this which I think is a wonderfully tender, delicious cut, but it will work with other roasts as well. If you’re in for something a little different, try the Thai-style gravy. It’s got a savoury notes of a traditional gravy, but with bright, lively flavours iconic of Thai food. It will take roast beef to the next level!
This recipe is sponsored by THINKBEEF.CA and they have kindly provided some more information about roast beef including how much beef to buy for different party sizes. All the info will be linked in the written recipe!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at