The best roast beef


You know, sometimes you eat something that you can’t get out of your mind – for several years! So about 6-7 years ago, in upper secondary school, Linn made this double marinated roast beef. Last week I found myself craving this particular dish, so I asked her for the recipe. I made some small modifications to it.

This is a two-day recipe, which is easy to prepare in advance for e.g. a dinner party.

1st marinade:

– 800g beef fillet (rump or sirloin)
– 2 tbsp of soy sauce
– 2 tbsp of hoisin sauce
– 0,5 tsp of salt
– 2 tbsp of oil
– 1 tsp of sugar

Combine all ingredients for the marinade in a small bowl, put the meat (clean if theres excess tendons) into a plastic bag and pour over the marinade. Press out any excess air and tie. Let sit over night in the fridge, turn the meat every once in a while.


When cooking the meat, take it out from the marinade, tap it dry with paper. The meat gets a nice dark color from the marinade. Then fry quickly in a hot pan to get color, put in a 150 degree oven for about 30 minutes until the inside temperature of the meat is 55 degrees. If you want it more cooked, let it get to 65 degrees. But I think that roast beef is more tender and juicier when left a bit more red.

When the beef is cooked, let it rest wrapped in tin foil for at least 15-20 minutes before slicing it into thin strips.


2nd marinade:

– 0,5 dl water
– 0,5 dl white wine vinegar ( I added a squeeze of lemon for freshness)
– 2 dl of oil
– 1 tsp salt
– 1 tsp of ground pepper
– 2 garlic cloves (grated or pressed)
– 0,5 dl of chopped parsely
– 2 tbsp of chopped capers
– I had some fresh oregano in the fridge which I added a handfull of

Add all ingredients to a bowl and stirr well. Then dress the meat with the marinade, let sit for 1-2 hours in the fridge before serving.



I served the meat with oven roasted veggies (red onion, squash, carrot and paprica, chili, garlic, fresh oregano, olive oil, salt and pepper)! This was super yummy!




Easy dinner


You will need;

– 400g of pork tenderloin
– 1-2 chilis
– 2cloves of garlic
– 1 thumb sized piece of ginger
– 0,5 tsp of toasted sesame oil
– 2 tbsp of soy sauce
– 2 tbsp of fish sauce
– coriander stalks
– drizzle of honey

If the pork has excess fat or other white parts, cut them away.
Begin with combining everything for the marinade, slice rougly chili,coriander, ginger and garlic. Stir around and put pork in, rub in the spices. Cover with plastic film and let sit in the fridge 1-2 hours.

Then just take the meat out from the fridge, let sit in room temperature for 10 min. Then fry all the sides in a hot pan until the meat is golden.

Put in 200 degree oven for about 20 minutes. When cooked let the meat rest for 10 minutes under tin foil.

Then boil some rice, drain and add sesame seeds to it. Top off with fresh coriander. Yumyum!