How to bake meat in the oven

 Roasting meat in the oven is the most used method.

The meat browns evenly and the vapors escape easily.

The fat and liquids fall and collect in the pan.

Way of doing

Prepare the meat as instructed in the recipe, place on a baking sheet and leave at room temperature for half an hour.

Light the oven and set the temperature between 160 and 170C.

Place the roasting pan in the oven and, during cooking, frequently water the meat with the liquid from the roasting pan, without using the brown particles resulting from the coagulation of the liquid in the meat.

If the cooking time is long, it is advisable to protect the piece of meat with aluminum foil.

Control the cooking point with a toothpick.

Red meats are usually cooked rare or medium rare, while other meats are ready when the liquid that comes out after piercing them with a toothpick is no longer colorless.

When the roast is done, place on a serving plate and cover with aluminum foil for 15 minutes, letting it rest until the heat and liquid inside are even.

With this you can obtain a more regular cut.

Sauce

To make the accompanying sauce, place the pan over low heat, stirring with a spoon until the substances in the pan caramelize slightly and stick to the metal.

Scrape the bottom of the pan and sprinkle with a spoonful of wheat flour, mixing well.

Add a little white wine and a few spoons of water and dissolve the flour.

Bring to a slow simmer for a few minutes and strain through a metal strainer.

Control the flavor of the sauce by adjusting salt and transfer to a gravy boat.

Cut the meat into slices and serve with the sauce.