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Roast Beef Sirloin

Roast Beef is an excellent meal. Easy to prepare and delicious dish, which is perfect for daily meal and a very good way to impress your guests.

Roast Beef Sirloin

  • 1,5-2 kg sirloin tip roast (3-4 lb)
  • 2 tbsp vegetable oil (olive oil)
  • 1 tsp salt
  • ½ tsp coarsely ground pepper
  • ½ tsp crumbled dried leaf rosemary
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Place the roast in a heavy based roasting tin. In a small bowl combine together oil, pepper, rosemary, garlic and onion powder. Rub roast all over and tie with twine to keep it together if necessary. Cover and refrigerate for 2 to 3 hours.
  • Take the beef out of the fridge 1-2 hours before roasting, to allow it to come to room temperature. Preheat the heat to 230C (210C for fan-assisted oven). Roast the beef for 30 minutes, then lower the heat to 200c (180c for fan-assisted oven) and cook for 15 minutes per 500g for medium, “pink” meat. Season with salt.
  • Transfer the meat to a warm plate, cover with foil and leave to rest for 30 minutes before slicing.

Making the perfect roast beef is easy with these handy tips for perfect easy roast beef:

  • The best joints for roast beef is a Rib of Beef, Sirloin or Fillet.
  • There are varying opinions about what the perfect temperature to cook a roast beef but in my experience starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 minutes then lower the temperature to 375F/190C/Gas5 for the remaining cooking time.
  • How long to cook beef depends on your preference for how 'pink' or not you like to eat beef. Calculate:
  • Rare 11 minutes per lb/450g
  • Medium 14 minutes per lb/450g
  • Well done 16 minutes per lb/450g
  • Another way to work out the cooking time is to use a meat thermometer pushed into the thickest part of the beef.
  • 60°C - rare
  • 70°C- medium
  • 80°C - well done

An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and resting allows the fibers to relax, release some of the meat juices and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won't do any harm.