Rare roast beef - how long

[pitstopbunny]

I am cooking rare roast beef, it weighs 0.71kg - how long do I cook it for and which is the best method - ie, do I seal it first? Whenever I cook beef it always ends up over cooked and dry - please help!!

[Ethel]

It is very important to bring the meat up to room temperature before you cook it - don't cook it straight from the fridge.

Brown all over in a frying pan, then cook in a 180 degree oven for 35 - 40 minutes, at the most. Look at if after 30 minutes - it may be cooked enough.

Allow it to sit for at least 10 minutes before carving. You can put loose tin foil over it to keep the heat in.

[Clanad]

I'm sure you'll probably receive some well intentioned advice.... but, the only way to assure to desired doneness is to use a meat thermometer. At 170 degrees F, the meat will be done to about a medium rare. However, take it out of the oven when reaching near 165 degrees F or so, since it will continue to cook after removing... The thermomemters are not expensive and be used for a number of other types of cooking... in my opinion... Best of luck!

[Gef]

I've always used Dela's method with good results.

http://www.deliaonline.com/recipes/traditional -roast-sirloin-of-beef,1182,RC.html

[pitstopbunny]

I didn't have time to buy a thermometer, but did follow Ethel's advice - the beef was tender, pink & lovely and moist - thank you, it was thoroughly enjoyed!