21 day aged. Makes for a wonderful mini roast with all the tenderness of the fillet.
A joint 1.3kg would feed 4 Adults
Preheat Oven to gas 4-5/ 190-200oC. Remove meat from the fridge 1 hour before cooking to allow the meat to rise in temperature slightly and not be fridge cold when you come to cook it. Lightly season Beef with pepper, but not salt yet as this will encourage juices to be drawn out of the meat. Seal the Meat in a hot frying pan with a small amount of oil, 2 minutes each side to achieve a nice light brown colour, remove to a roasting tin. Place in your preheated oven for approx 12 minutes for Rare, 18 minutes for Medium, or 25 minutes for Well done (This is only a guide as there are so many variants, you may need to check with a skewer or the tip of a small knife to check it’s cooked to your liking. Remove from the oven; allow resting for 10-12 minutes before seasoning with salt and cutting. Preferably on a cooling rack or similar.
These times are a guide only, if you have a meat thermometer the temperature you are aiming to achieve in the centre of the meat is:
Rare – 50oC
Medium - 60oc
Well done – 70oC
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