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Recipe

Roast beef (back to basics)

75 min • 4 to 6 servings •
David
Succulent roast beef sliced and served on a plate with rich gravy, set in a cozy kitchen with rustic decor.

My sister, Clare, was exasperated this past New Year’s Eve when she failed to find a roast beef recipe for dinner at GreatGrub. She found one at another website that called for a maple syrup and mustard glaze. Good grief!

For me, cooking a decent roast should be part of everybody’s culinary repertoire. There are countless variations on a theme, but the basics should be left alone, specifically sear, cook, rest. And leave the maple syrup for the pancakes.

Ready

  • A good quality joint of beef
  • Salt and pepper (and other seasoning of your choice)
  • Olive oil

    • Set

  • Roasting pan (heavy duty)

    • Go!

  • Preheat the oven to 375°F.
  • Rub the meat with a generous amount of salt and freshly ground pepper.
  • Heat your roasting pan on your hob and add a tablespoon or two of oil.
  • Sear the joint on all sides until it is a delicious brown.
  • Place in the oven and cook for around 15 to 20 minutes a pound for medium rare, basting with its juices every so often. Turn it half way through cooking.
  • Remove the meat from the pan to a warmed plate, cover with foil and leave for at least 20 minutes before carving.

    • Recommendations

    For those with a meat thermometer remove the beef at 125°F for a perfect medium rare.
    Add some shallots and a sprinkle of fresh herbs (thyme works well) to the pan with the meat, de glaze with red wine, reduce and add a little stock then pass through a fine sieve for a perfect gravy.

    beef

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