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While the oven is preheating, unwrap the roast and place it on a rack in a small roasting pan or a small baking sheet with sides. Add a cup or two of water at the bottom of the tray just before the cut of meat goes into the oven. 1 1/2 cups fresh whole-wheat breadcrumbs 1 tbsp fennel seeds 6 large sprigs fresh thyme 1/4 cup olive oil 2 tbsp low-fat milk 1 1/4 kg beef round roast. When ready to start cooking beef tenderloin, preheat your oven to 450☏. But some recipes recommend it, especially if you want to use the juices afterwards for homemade gravy. You don’t have to put water at the bottom of the pan or roasting tray when cooking roast beef. This will allow the meat to continue cooking slightly when out of the oven and keep the heat.

Once your roast beef is cooked, you can cover with tin foil and leave to stand for around 15 minutes before cutting and serving. You can use a meat thermometer to make sure your beef is cooked to perfection too. This will allow the outside of your cut of meat to crisp and the insides to cook at a slower pace which is perfect if you want to achieve the medium-rare finish. Heat 1 tablespoon of oil in a large flameproof casserole dish. It’s best to cook your roast beef uncovered. 4 steaks, sirloin, ribeye or striploin, at least 1cm thick Salt and freshly ground black pepper Marinade 2 teasp. Cooking instructions Rub the garlic halves and thyme leaves all over the beef. Dust with flour and season with salt and pepper. Medium-rare, medium or well done? The rule is to calculate your cooking time based on 20 minutes per 500g and add 5 minutes per 500g to get the desired cook.įor medium-rare cook your roast beef for 20 minutes per 500g and for medium cook your roast beef 25 minutes per 500g and so on. When it comes to how long you should cook roast beef for you need to decide how you’d like your meat to be when serving. Remove the meat from the fridge about an hour before cooking to allow it to reach room temperature.

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