Seasoned entrecote roulade Blonde Aquitaine
Seasoned entrecote roulade Blonde Aquitaine
I love beef roasts – there’s something festive about them. And this sirloin roast is a true feast for the eyes. It’s the kind of centrepiece that’s sure to impress!
Bert-Jan Lantinga
What is a Beef Sirloin Roast?
A beef sirloin roast—also known as an entrecôte roast—is exactly what the name suggests: a rolled piece of entrecôte, tied together with butcher’s twine. This cut has a beautiful edge of fat, which enhances the flavour during roasting. Our Blonde d’Aquitaine sirloin roast is a juicy, tender and flavour-packed centrepiece for any meal.
Blonde d’Aquitaine Sirloin Roast
This roast comes from the Blonde d’Aquitaine breed, sourced from cattle raised in our own region and hand-selected by my father. It’s premium beef with guaranteed traceability and honest origins—something we take great pride in.
A beef roulade is a festive roasting joint that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Cooking beef roulade low and slow (searing & roasting)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to allow it to come to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is thoroughly browned and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C
Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow for a total cooking time of 2 hours
Reverse-seared beef roulade (cooking & finishing on the grill)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to allow it to come to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures stated below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until brown and crunchy, until the desired core temperature is reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow for a total cooking time of 3 hours.
Preparing beef roulade sous vide
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to allow it to come to room temperature.
Preheat the warm water bath so that the times below are accurate. Make sure the vacuum bag is sealed (you can season the steaks yourself and vacuum-pack them again if desired. Normally, however, the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. The temperature will not rise any further when finishing on the grill or with a blowtorch.
Rest, leave the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for beef roulade
Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours
Ingredients
rundvlees, zout, kruidnagel, koriander, peper, gember, foelie, kardemom, chili, glucosestroop, zuurteregelaar: E500, stabilisator: E262, E331, antioxidant: E301Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 641 |
| Energie (kcal) | 153 |
| Vet (g) | 7.9 |
| Verzadigd vet (g) | 3.4 |
| Koolhydraten (g) | 0.1 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.1 |
| Eiwitten (g) | 20.4 |
| Zout (g) | 1.64 |
Seasoned entrecote roulade Blonde Aquitaine
Blonde d’Aquitaine Beef Sirloin Roast (Entrecôte) – Regional cattle, hand-selected by my father.
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Dry sausage coarse
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- Quick frozen and vacuum packed
I love beef roasts – there’s something festive about them. And this sirloin roast is a true feast for the eyes. It’s the kind of centrepiece that’s sure to impress!
Bert-Jan Lantinga
Blonde d’Aquitaine Beef Sirloin Roast (Entrecôte) – Regional cattle, hand-selected by my father.
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Product Information
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Preparation
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Voedingswaarde
I love beef roasts – there’s something festive about them. And this sirloin roast is a true feast for the eyes. It’s the kind of centrepiece that’s sure to impress!
Bert-Jan Lantinga
What is a Beef Sirloin Roast?
A beef sirloin roast—also known as an entrecôte roast—is exactly what the name suggests: a rolled piece of entrecôte, tied together with butcher’s twine. This cut has a beautiful edge of fat, which enhances the flavour during roasting. Our Blonde d’Aquitaine sirloin roast is a juicy, tender and flavour-packed centrepiece for any meal.
Blonde d’Aquitaine Sirloin Roast
This roast comes from the Blonde d’Aquitaine breed, sourced from cattle raised in our own region and hand-selected by my father. It’s premium beef with guaranteed traceability and honest origins—something we take great pride in.
A beef roulade is a festive roasting joint that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Cooking beef roulade low and slow (searing & roasting)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to allow it to come to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is thoroughly browned and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C
Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow for a total cooking time of 2 hours
Reverse-seared beef roulade (cooking & finishing on the grill)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to allow it to come to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures stated below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until brown and crunchy, until the desired core temperature is reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow for a total cooking time of 3 hours.
Preparing beef roulade sous vide
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to allow it to come to room temperature.
Preheat the warm water bath so that the times below are accurate. Make sure the vacuum bag is sealed (you can season the steaks yourself and vacuum-pack them again if desired. Normally, however, the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. The temperature will not rise any further when finishing on the grill or with a blowtorch.
Rest, leave the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for beef roulade
Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours
Ingredients
rundvlees, zout, kruidnagel, koriander, peper, gember, foelie, kardemom, chili, glucosestroop, zuurteregelaar: E500, stabilisator: E262, E331, antioxidant: E301Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 641 |
| Energie (kcal) | 153 |
| Vet (g) | 7.9 |
| Verzadigd vet (g) | 3.4 |
| Koolhydraten (g) | 0.1 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.1 |
| Eiwitten (g) | 20.4 |
| Zout (g) | 1.64 |