Next level roast beef
- Barney Desmazery
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Serves 8 - 10
More effort
Prep: 10 mins
Cook: 3 hrs - 4 hrs
plus overnight chilling and up to 2 hrs resting
A star rating of 4.2 out of 5.13 ratingsRate
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Try our foolproof method for roast beef the next time you're cooking Sunday lunch – it guarantees tender, juicy meat for a special family gathering
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
2kg sirloin of beef joint
boneless, fat trimmed (leave a thin layer on), rolled and tied
For the flavoured butter (optional)
-
4 anchovy fillets
chopped
-
4 garlic cloves
finely chopped
-
1 small shallot
finely chopped
-
2 tsp Dijon mustard
-
1 tsp Worcestershire sauce
-
1 tsp lemon juice
-
½ tsp sweet smoked paprika
-
small handful of parsley
finely chopped
-
small handful of tarragon
finely chopped
-
200g unsalted butter
softened
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Nutrition: Per serving (10 - roast beef only)
- kcal244
- fat8g
- saturates4g
- carbs0g
- sugars0g
- fibre0.2g
- protein42g
- salt0.91g
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Method
-
step 1
Up to three days ahead and at least a day before cooking, season the meat generously all over with sea salt flakes and a little cracked black pepper – do this on a plate or tray so you can roll the beef in any of the seasoning that falls off. Sit the beef fat-side up on a rack above a shallow tray and leave it uncovered in the fridge, then remove the next morning a few hours before you want to cook it.
-
step 2
Heat the oven to 120C/100C fan/gas ½. Put the beef in the oven on its tray and roast for 3-4 hrs until the temperature on a digital cooking thermometer inserted in the middle of the joint reads 50C for rare, 55C for medium rare or 58C-60C for medium to medium-well. Cook it however you like it, but with this cut being a lean muscle with just fat over the top, we think medium-rare is perfect. After removing from the oven, cover with two layers of foil, then leave to rest at room temperature for up to 2 hrs.
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step 3
If you want to make the flavoured butter, tip all the ingredients except the butter into a bowl or mini chopper along with a pinch of salt, and mix well until combined. Add the butter and blitz to fully combine. Scrape out onto a sheet of baking parchment, then roll into a log shape and twist the ends to seal. Chill for at least 2 hrs to allow the flavours to develop and the butter to firm up. Will keep frozen for up to a month.
-
step 4
About 30 mins before you want to serve, turn the oven up to 240C/220C fan/gas 9 and heat for 10 mins. If you’ve made the butter, slice it into about 15 rounds and put on top of the beef. Return to the oven for another 15-20 mins, or until the meat has browned and the fat is deep golden all over, then leave to rest for another 5 mins. Carve the beef into thick slices and serve with the buttery pan juices spooned over.
Recipe from Good Food magazine, December 2024
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A star rating of 4.2 out of 5.13 ratings
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