Rare Roast Beef

[Tilly2]

I have bought a lovely piece of topside from the butcher's today for tomorrow's dinner. It's around three pound in weight, £12.00 in money.

We like rare roast beef but my cooking of beef is a bit hit and miss. Sometimes I get it just right, other times I overcook it, in my opinion.
So are there any foolproof suggestions for producing a tender, yet blood red piece of meat?

Also, it has a net on it. Shall I remove the net before I cook it or leave it on?

[RATTER15]

Use a meat thermometer and push it into the thickest part of the beef.

60°C/140° F - rare

[mrs_overall]

I start mine off in a very hot oven (220) for the first 30 mins and then turn it down to 190. For rare beef I cook it for 12 mins per pound
Remember it must rest when it comes out of the oven - loosely wrap it in foil and leave for 20 mins

[woofgang]

leave the net on till its cooked or it will fall apart.

[Tilly2]

Mrs.o, If it's a three pound joint, does that mean 30 minutes at 220 and 6 minutes at 190?

[mrs_overall]

sorry, I forgot to say you need to cook it for 12 mins per pound plus 12 mins.

This means you stick it in the oven for 48 mins in total - 30 mins at 220 and18 mins at 190

Keep the net on

[Tilly2]

Thank you.

[Tilly2]

mrs_o, I've just put my beef in the oven. I'm following your instructions. I'm expecting, tasty, tender and dark red, with lovely crust outside bits.

You have a reputation at stake here!

[ummmm]

Tilly, invest in a thermometer, they are a god send.

[Tilly2]

I do have a thermometer, ummmm.

I just needed some help with what temperature to start it off at. Some sources say 190, some 200, some 180. I was looking for some practical suggestions from people who can cook rare beef successfully.

[Tilly2]

My oven was full of hot greasy smoke. I had to open the windows and doors to stop the smoke alarm going off!

[tonyav]

Doesn't sound like it's gonna be rare then Tilly.

[EcclesCake]

Tilly, Umm meant a meat thermometer.....

[Tilly2]

I followed mrs_o's instructions. It was the 30 minutes at 220 that did it!

[ummmm]

Yes, I did. I thought that would be obvious on a meat cooking thread :-)

[Tilly2]

I know she meant a meat thermometer, eccles.

[mrs_overall]

How did it turn out?

[Tilly2]

It was lovely and rare on the thick side but because it was a triangular shape the other end was medium. However, it was lovely and tender and tasty but............my kitchen was a smoggy, smelly, roastmeat smelling haze. The amount of smoke produced was very stressful. I had the fire extinguisher on hold. Just in case.

[cupid04]

You can afford beef? I've always said schoolteachers are paid too much, lo!

[Tilly2]

It's a rarity, cupid. Usually it's lamb!

[humbersloop]

...my kitchen was a smoggy, smelly..


well, try making a sandwich in ours tilly ;)