Remove the beef from your fridge and allow it to reach room temperature, this is crucial for even cooking of your beef. Cooking beef straight from the fridge can result in the outside of your beef overcooking whilst the inside remains undercooked.
Season the beef with salt and cracked black pepper all over.
Place a heavy based tray on your stove and add a couple of tablespoons of oil. Once hot, sear the beef on all sides. I recommend investing in a good, solid roasting tray for the best results. Thin trays can cause meat to burn and may buckle in the oven.
You can cook the beef on a bed of roughly chopped vegetables or straight on the tray. If cooking directly on the tray, rotate the beef every 20 minutes.
Cook at 190 degrees for 20 minutes and then allow approximately 25 minutes per kilo additional cooking time. Use a probe to identify the core temperature.
- Medium rare - core temperature of approximately 54 degrees,
- Medium – 64 degrees
- Well done – 74 degrees
Once cooked, remove the beef from the oven, cover with tin foil and rest for 20 to 30 minutes before carving.
The most important 3 factors when roasting for perfect results are:
- remove from the fridge
Don’t throw away those lovely meat juices. Drain off excess oil, place the tray on top of the stove, heat and add beef stock. If you have made your gravy separately, add the gravy to the pan incorporating all the sticky juices by rubbing the base of the tray vigorously with a spatula (if you have done this properly, your tray will be clean when you tip your gravy in to your jug).