So, lately I have been thinking a lot about Katz Deli in NYC. Don’t know exactly why since I have never been there! I guess it’s because Katz gets a lot of promos and air time on TV on many travel and food programs. Or perhaps it’s because I am craving for a good pastrami sandwich at the moment. Anyway, I began to research on how to make pastrami. It turns out it is not so easy to make because I don’t really have the right equipments around me or even access to a good butcher that can provide me with the kind of cut I need to make pastrami.
To end my cravings, I ended up making a Spicy Orange Roast Beef Burger instead! FYI, the roast was so tasty, juicy and succulent I did not even have to spread mayo or mustard on the bun!
The Ingredients
500 g Beef Fillet / Tenderloin
1 Orange, juice only
3/4 teaspoon Chilli flakes and more
1 clove garlic, minced
1 teaspoon salt
garlic powder
Mix the juice, 3/4 teaspoon chilli flakes, the clove of garlic and a teaspoon of salt into a bowl. Then, pour the marinade into a bag with the meat, rub the marinade around it, seal and place it into the freezer. I left mine for 4 days before I defrosted it for use so the flavor marries beautifully.
To defrost it, I take mine out the night before so I can roast it the following morning. However, you can also take it out first thing in the morning and cook it just before dinner time. It’s all up to you!
Preheat the oven to 250˚C with a rack placed halfway to the top heat.
Once defrosted, pat the meat dry and sprinkle garlic powder and more chilli flakes around the meat. If the cut is not so good, which is what I had, I then used cooking strings to keep it tight and tidy.
Next, place the meat into the oven and bake it on the rack with a lined baking dish on the bottom for 20 minutes. Then, drop the heat to 150˚C and continue for another 30 minutes. By the end of it, you should have a rather medium to medium-well cooked roast. If you want it rarer, reduce the cooking time accordingly. Below is a chart you can refer for meat temperature doneness.
| Meat Temperature Chart(Fahrenheit) | |
| BeefRare
Medium-rare Medium Medium-well Well done |
120° – 125°
130° – 135° 140° – 145° 150° – 155° 160° and above |
Once it is cooked to your liking, remove the roast from the oven and cover it loosely with a foil and let it rest for at least 10 minutes. Then, it is ready to be sliced and served however way you like. I had mine thinly sliced and served as a burger with carrot sticks!
