So I have finally got a new kitchen. And an oven that does pretty much everything short of get onto the counter top and dance the fandango. So far, so brilliant - best pain au chocolat I have ever made, pizza bases come out properly baked for the first time ever, cakes are magnificent.
But I cannot cook roast beef in it to save myself. There's just me and DS so we buy small 500g joints from Sainsbury's (small joints are always a bit awkward) and I had it down to a fine art in my old gas oven - 15 mins at gas 7 to crisp the outside, another 30 at gas 6, 15 to 20 minutes resting on the serving platter, perfectly medium rare every time (incidentally I had an oven thermometer so can confirm the temperatures in the old oven were accurate).
So far with the new oven I have tried their recommended method - turbo-roast setting, do it by cm thickness of the joint. I've tried the fan setting but knocking 20 degrees off the temperature. I've tried it with the fan off to try to replicate what I used to do in the old gas oven. Today I seared the outside in a frying pan then gave it 30 minutes on a low heat.
No matter what I try it comes out like shoe leather.
Hit me with your "how to roast a small joint" methods. I want it medium rare, bordering on rare (i.e. still a bit of blood when you cut into it).
Please! (Puppy dog eyes.)