The Perfect Roast Beef Done To Medium Rare Recipes

PERFECT ROAST BEEF

Steps:

• Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 240°C/475°F/ gas 9.
• Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
• Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
• Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
• If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

BEST RARE ROAST BEEF RECIPE

Steps:

• Get your butcher to trim the sinew from the beef fillet and tuck the tail end under the fillet, and tie it with butchers twine.
• Tie the rest of the fillet at 1½" intervals & place in a roasting pan. I use plastic bag for this and just roll the bag occasionally.
• Mix the black pepper, rosemary & thyme and rub all over, top with sliced garlic, and bay leaves.
• Pour the balsamic vinegar over, cover and leave to marinate for a couple of hours or overnight, turning occasionally. If you're using a cheaper cut of beef, marinate longer.
• Pre-heat the oven to 160 F, and bring the fillet up to room temperature, remove from the marinade and pat it dry, place in a clean roasting dish and cook it in the oven for 4 hours. Yes, it will cook really well at that temperature.
• Once the 4 hours are up, remove the roast from the oven and sprinkle some sea salt all over the fillet and seal on all sides in a large (hot) frying pan.
• Remove from the pan and allow to rest for 20 to 30 minutes.

SHIRLEY'S PERFECT RARE ROAST BEEF

Steps:

• Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
• Put the roast in a shallow pan. (I use a cookie sheet).
• Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
• Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
• Put roast in the oven on the middle rack.
• Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
• After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
• I use my electric knife to cut my roast, and place on a serving dish.
• Don't forget to make the gravy!

THE PERFECT ROAST BEEF DONE TO MEDIUM RARE

Steps:

• Preheat your oven to 500 degrees F or 260 degrees C.
• Line a metal baking tray with aluminum foil.
• Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
• Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
• Place the roast in the oven and bake for 5 minutes per pound.
• Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
• Remove the roast from the oven and allow to rest for an additional 15 minutes.
• To Make the Gravy:
• While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
• Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
• Slice the beef, pour the gravy over, and serve with the vegetables of your choice.