Beef Tips and Advice

PREPARATION

There are varying opinions about the perfect temperatures to cook a roast beef joint. We suggest the following:

Use a preheated oven 220ᵒC/425ᵒF/gas mark 7 for the first 30 mins. Then lower the temperature to 190ᵒC/375ᵒF/gas mark 5 for the remaining cooking time. Then how much longer to cook beef depends on your preference for how 'pink' or not you like to eat beef. 

We suggest for Rare - 11 mins per 450g, Medium - 14 mins per 450g, Well Done - 16 mins per 450g.

These times are based on a normal convection oven, so you may want to adjust for a fan oven, according to the manufacturers’ instructions.

SERVING SUGGESTION

  1. Heat oven to 240ᵒC/220ᵒC fan/gas mark 9. Mix flour and mustard powder with some seasoning, then rub all over the beef. Put onions and carrots into a roasting tin and sit the beef on top, then cook for 20 mins.
  2. Reduce oven to 190ᵒC/170ᵒC fan/gas mark 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
  3. Remove the beef and vegetables from the oven, place onto warm plates or platters and cover with foil to keep warm. Let the beef rest for at least 30 mins while you turn up the oven to cook your Yorkshire puddings and finish your roast potatoes.
  4. For the gravy, put the tin with all the meat juices and add the onions and onto the hob. Stir in a little flour, scraping all the stuck bits off the bottom of the tin. Cook for 60 seconds, then slowly stir in some stock, little by little. Bubble to thicken into a gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.