Roast Beef

Small portions of up to 500g should be roasted at 200°C while most larger joints [except fillet] are better cooked at 120°C. Always remove the beef from the fridge prior to cooking, allowing 30 minutes for a small piece and 1 hour for larger joints. Roasting on a rack is desirable, so that the meat is not subjected to the direct heat of the pan, and resting the meat is essential, particularly with large pieces of rump or sirloin on the bone. The following guide to temperature and timing should help in cooking the perfect roast beef. A meat thermometer is recommended for the best results. For a traditional gravy to accompany roast beef.