How to cook PERFECT Roast Beef
Enjoy Roast Beef cooked to perfection with this simple step-by-step recipe. So much flavour and melt in your mouth meat, this is a real classic for any day of the week.
Servings: 8
Ingredients
- 1.5 kg Topside of beef At room temperature
- 3 tbsp Olive oil
- 2 tsp Dried thyme
- 3 Onions Thickly sliced
- 3 Cloves of garlic Peeled but whole
To make the Gravy:
- 2 tsp Plain flour
- 500 ml Beef stock
- 1 tsp English mustard
- Freshly ground black pepper and sea salt
Instructions
- Preheat the oven to 160℃/320F fan, 180℃/350F, Gas Mark 4.
- Pat the beef dry with kitchen towel, then rub the beef all over with 2 tbsp olive oil, dried thyme and a good pinch of salt and pepper.
- Heat a large frying pan over a medium high heat and sear the beef until it’s a lovely dark brown all over.
- Spread the onions and the garlic cloves out on the base of a roasting tin and drizzle with 1 tbsp of the olive oil. (If it’s hob safe, making the gravy later will be easier.)
- Sit the beef on top of the vegetables and cook for 50-60 minutes for medium rare.
- Remove the beef from the roasting tray, place on a warm plate and cover with foil to rest for 20 minutes while you make the gravy.
To make the Gravy:
- Put the roasting tin on the hob over a medium heat. (Transfer the contents of the roasting tin to a saucepan if your dish can’t go on the hob. Be sure to scrape out all of the good, tasty bits!)
- Cook the onions and garlic over a medium heat for a few minutes until they are golden brown, then stir in the plain flour.
- Gradually pour in the beef stock, little by little, while scraping up any bits that are stuck to the bottom of the pan.
- Simmer for 5-10 minutes until you have a lovely thick gravy, then strain through a sieve. Pop the strained gravy back in the pan and stir in the mustard and season to taste with salt and pepper.
- Slice the beef and serve with the gravy.
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Notes
Before cooking: It’s really important to let your beef come up to room temperature before you cook it to help make sure it cooks evenly.
Dry the beef: Pat the beef with kitchen roll or a clean tea towel before you add the oil. Getting rid of any moisture helps to kickstart the Maillard reaction when we sear it, which is the process of browning it and getting those deep, divine flavours of the meat.
How to know when it’s cooked: The centre of your meat should read around 50℃/122F for rare, 56℃/132F for medium rare and 60℃ /140F for medium. These temperatures will increase a little while the beef is resting. We don’t recommend that you cook topside past medium as it is a lean cut of beef and can become a bit tough.
Roasting tin: It’s much easier when it comes to making your gravy if you put the meat in a roasting tin that’s safe for the hob. Don’t worry if you haven’t though, you can transfer everything into a saucepan for this later.
Nutrition
Calories: 77kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 181mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg