Simple Roast Beef
This is a simple and indulgent recipe and, possibly, one of my favourite meals, ever.
When making this recipe, go for the best quality meat you can afford. With roast beef, it’s better to have a little of something great than a lot of something not so. If you can get a large joint, even better as cold beef makes great ‘left-overs’ meal.
Use topside or rib of beef and make sure that the joint is at room temperature before starting any cooking.
4-6lb beef joint for roasting,. E.g. topside, silverside, rib etc
drizzle of olive oil
Salt and pepper for seasoning
1. Lightly drizzle the beef joint with a small amount of olive oil and season with freshly ground pepper and sea salt.
2. Place the joint on a roasting tray and pop in a preheated hot, 220degC/Gas 7, oven for 40 minutes. This will produce a rare joint. Add a further 15 mins for medium and 30 for well done.
3. Remove from the oven and cover the joint with aluminium foil and allow to rest for 15 mins.
4. Carve thickly and serve on hot plates with green beans, a knob of butter and a glass, or many, of your favourite red wine.