Topside or sirloin???

[TelephoneTree]

I want to roast some beef to serve without a gravy (using tomatoes instead), so not a classic roast but want it rare. Which joint would be best?? for an evening dinner party!

Sirloin but a chateaubriand cut would be better, just sealed then roasted for 20 mins. Each serves 2-3, carve at table, traditionally served with bearnaise sauce & French fries, often with toms. My absolute favourite.

There will be 4 of us so don't want it to cost the earth!

I would go for a rib of beef, more flavour. Sirloin just will not do.Meat always cooks/ tastes better on the bone but if you don't want to carve bone in ask your butcher to remove bone. My mouth is watering at the thought of it. YUM!!!

but that's about £40 worth. Is this what I'm going to have to spend??

I'm not overly enamoured by sirloin and second OverTheFields choice of rib. If you can get it from a local butcher or, better still, farm shop, he difference in taste is often incredible.

Acually a 3kg rib is £60

If you want to serve rare roast beef at a dinner party for 4 people, then yes, it will be expensive I'm afraid.

Rib.

ok convinced.
what's the best way to cook it? Do I marinade it first?

Okay, if Rib is too costly, you could go for a rib eye joint. It's basically the centre of a Rib of Beef. You could serve this rare, it would still taste wonderful at about half the price.