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.
Roast beef
Master the perfect roast.
- 5 mins preparation
- 1 hr cooking
- Serves 6
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Ingredients
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
Method
Roast beef
- 1Preheat oven to 200°C. Weigh beef and calculate cooking time - allow 15-20 minutes per 500g for rare. Brush oil over.
- 2Heat a large frying pan or grill pan on medium. Sear beef 2-3 minutes on all sides, until evenly browned.
- 3Transfer to a rack in a baking dish. Season to taste and add flavourings of choice.
- 4Add 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.
Notes
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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