 |
This
guide to roasting should help you get the most out of your
cut of beef. |
Pre-heat
your oven to gas mark 8 or 450°F/230°C. Season the joint
with salt and pepper and rub the fat (if any) with a dusting
of flour and dry mustard. Roast at this temperature for 20 minutes.
Then reduce the temperature to gas mark 5 or 375°F/190°C
and continue to roast, basting at least 3 times, for 15 minutes
per lb/454g for rare, plus 15 minutes more for medium and another
30 minutes for well done.
Rest your beef for 20-30 minutes before carving. |
|
| To print this page,
please click the print icon |
 |
|  |
