Cooking Roast Beef
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.
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
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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