Roast Beef
Preparation Time
10 mins
Cooking Time
35-50 mins
Tip
To make a simple sauce, pour off any excess fat from the roasting tin, then put the tin on a medium heat on the top of the stove. When hot, pour in the red wine and stock and boil rapidly for about 5 minutes.
Ingredients
Serves 8
Ingredients
Method
Step 1
Heat the oven to 200°C (gas mark 6). Heat the oil in a large flameproof roasting tin in the oven for 5-10 minutes. Season the beef all over.
Step 2
Place the joint fat-side down in the roasting tin and put on the hob. Sear the beef to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 minutes in total.
Step 3
The joint can now be roasted allowing 10 minutes per 450g for rare, 12-15 minutes per 450g for medium-rare, and 15-20 minutes per 450g for medium. Turn the joint halfway through its cooking time for an even roast.
Step 4
When cooked, remove the beef from the pan and leave to rest in a warm place. Loosely cover with foil for about 20 minutes. Carve the beef into thick slices, offering the sauce separately.
