Roast Beef Traditional

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Cooking Roast Beef

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Selected Joint of Beef


Topside Roast or Eye Round/Girello

Brown the joint first to keep the juices in, by searing for about 2-3 minutes on each side.

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Cooking from room temperature, allow 50 minutes for each 500 gm at 130°C, or if cooked from the Fridge allow a bit longer, about 53 minutes per 500gm.

You can cook it faster at 160°C by allowing 30 minutes per 500g.

Eye Fillet/Tenderlion or Rib Eye/Scotch Fillet

Eye Fillet Tenderloin

The smaller cuts, using Eye Fillet/Tenderlion, or Rib Eye/Scotch Fillet can be cooked at 200°C for 25 minutes per 500g.

The above recomendations are for Medium, you can reduce or increase the cooking times by 5 minutes per 500g, for either Rare or Well Done.


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