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Perfect roast beef

(8 Posts)
ICanTuckMyBoobsInMyPockets Sat 10-Mar-18 16:23:49

Bought some beef to roast for tomorrow.

How can I cook it perfectly? A bit pink in the middle, nice and moist. I can never do it right.


OP’s posts: |
Chewbecca Sat 10-Mar-18 17:07:41

IMO, whether it is good or not all depends on the cut.

What cut is it?

But I heat the oven to v high, bring the beef to room temp, season and sprinkle with mustard powder, then pop in the oven for 20mins per 500g. Rest for at least 20mins.

Bluesheep8 Sun 11-Mar-18 08:03:41

As pp said, the trick is to rest it well. And baste frequently when it's cooking. Also season it really well and use lots of black pepper.

whatareyoueatingNOW Sun 11-Mar-18 08:21:49

I'm another who goes by twenty minutes per 500g and rest another twenty. Works every time for me

barneymcgroo Sun 11-Mar-18 08:37:55

What cut is it?

Take it out of the fridge a good hour or two in advance - helps keep it pink.

Hot oven (220ish) for 20 mins, and then turn down to 170ish for the remaining time.

To check if it's done - stick a metal skewer into the thickest part of the meat and leave for 10 secs. Then remove and test the temp on the inside of your wrist. Should be luke warm for rare, and a good rest wrapped in foil should make it beautifully pink throughout.

Chewbecca Sun 11-Mar-18 10:49:38

Oh gosh, yes, I didn't say to turn the oven right down when you put the meat in! I use 160 (fan).

ICanTuckMyBoobsInMyPockets Mon 12-Mar-18 08:19:02

Thanks all.

I seared it first in the lab, then did the 20 mins per 500g as seems to be the consensus.

Turned out lovely, very pleased dinner guests 😊

OP’s posts: |
ICanTuckMyBoobsInMyPockets Mon 12-Mar-18 08:19:38

Obviously I seared it in a pan, not a lab.

I'm not some sort of mad beef scientist 😁

OP’s posts: |

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