Perfect Sunday roast
It’s a family tradition worth preserving
Roast Beef SERVES 6 PREPARATION 5 MINUTES COOKING 1 HOUR, 5 MINUTES (PLUS RESTING)
1.5kg piece scotch fillet, at
room temperature, trussed 2 tablespoons olive oil ½ cup water roast vegetables, Yorkshire pudding, gravy, beans to serve
1. Preheat oven to hot, 200°C. Weigh beef and calculate cooking time – allow 15-20 minutes per 500g for rare. Brush olive oil over beef (or marinate at this stage).
2. Heat a large frying pan or grill pan on medium. Sear beef for 2-3 minutes on all sides until evenly browned.
3. Transfer beef to a rack in a baking dish. Season and add flavourings of choice (we used sage and thyme).
4. Add water to baking dish to create steam and prevent pan juices from burning (then top up as required during cooking).
5. Roast meat for 50-60 minutes or until cooked to taste (see tip). Loosely cover with foil and rest for 10-20 minutes to allow juices to redistribute. Slice across roast’s grain and serve with accompaniments of choice.