Roast beef

Master the perfect roast.

  • 5 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
It's no secret that Aussies love succulent roast beef, and for good reason. Great for a Sunday roast or any day of the week and makes the perfect leftovers the next day.
For all the trimmings serve with roasted vegetables, yorkshire puddings, gravy and beans.


Roast beef
  • 1.5 kilogram piece scotch fillet, at room temperature, trussed
  • 2 tablespoon olive oil
  • 1/2 cup water
  • roasted vegetables, yorkshire puddings, gravy, beans, to serve


Roast beef
  • 1
    Preheat oven to 200°C. Weigh beef and calculate cooking time - allow 15-20 minutes per 500g for rare. Brush oil over.
  • 2
    Heat a large frying pan or grill pan on medium. Sear beef 2-3 minutes on all sides, until evenly browned.
  • 3
    Transfer to a rack in a baking dish. Season to taste and add flavourings of choice.
  • 4
    Add water to dish to create steam and to prevent pan juices from burning. Roast 50-60 minutes, until cooked to taste. Rest covered in foil 10-20 minutes, for juices to settle. Slice across the grain to serve.


To test when a roast is done, use tongs to gently squeeze. Rare is very soft, medium-rare is soft, medium is soft but springy, medium-well is firm and well-done is very firm.

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