You will need:
- 2 kg beef sirloin
- 4 tsp wholegrain mustard
- 2 tsp olive oil
- salt
- fresh black pepper
- A bunch of chopped fresh rosemary
Step 1:
Before cooking this dish, you will need to preheat the oven to 245ºC or gas mark 9.
Step 2:
Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.
Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.
Season the beef with salt and freshly ground black pepper.
Step 3:
Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.
Step 4:
For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.
For medium rare take the temperature after 20 mins, it should be around 60ºC.
For medium , wait 30 mins and test for 65ºC.
For well done, 40 mins and 75ºC.
Step 5:
Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.
Step 6:
The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.
Step 7:
To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.
TIP:
A good tip before you even start cooking is to buy the meat from a reliable butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.
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