Roast Beef Cooking Times
Based upon what I’ve read in various sources from Elizabeth David to the Sunday Times, I’ve adopted a fast then slow method of cooking meat.
Select a first class secondary (to use the Elizabeth David term) joint of meat – topside, sirloin or upper fillet, weighing around 1 kilogram.
Brush the meat with olive oil and stand on a grid above a roasting dish.
These times provide medium-well cooked meat.
- Heat the oven to Gas Mark 7, 420F, 220C and cook for 10 minutes.
- Then reduce to Gas Mark 5, 375F, 190C and finish cooking for 50 minutes.
Adjust times proportionately for larger pieces of meat.
Allow to stand before carving and serving – provided that you’ve bought good quality meat, you’ll not get a more succulent joint.
No guarantees that this will work for you – it works for me – please always apply discretion when cooking meat.
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