I do a lot of roast beef recipes tried, and eventually settled on this:
1. Preparation of meat.
Meat (beef(!) sirloin thin edge or thick edge) to spread from the fridge 2-3 hours before cooking so that it is uniformly heated and subsequently uniformly fried. I immediately rinse and dried with paper towels.
For me the easiest to cook a roast beef weighing 1.5-2 kg Piece of this size always turns out a perfect medium rare doneness and quickly eaten, as opposed to large cuts.
2. Marinating (this item can be omitted).
I often marinate the meat, although it is not required. But he still lay a few hours to warm up at room temperature, why not take his case at this time))
Marinade: 1H.l. of salt, 1ch.l. freshly ground pepper, 2 cloves of garlic, or 1H.l. dry garlic 2 branches rosemary or 1 tsp dry seasoning (or thyme, or both), 2 tsp of Dijon mustard. RUB the meat with spices and leave to rest for 2-3 hours. The composition of the marinade can be any at your discretion. If the meat is superb, it is enough salt and pepper.
3. Roasting (this item can also be omitted).
A little clean meat from the marinade and fry on all sides for 5 minutes until a good dark crust on the pan with a small amount of cooking oil (I have MCE).
I all this is done in a Dutch oven Gurman, which after roasting meat and baked in the oven. Very convenient and tasty it turns out.
Important 1. First, the pan must be very very hot without oil, then put oil and meat.
Important 2. Meat to shape and, accordingly, for uniform cooking, it is desirable to wrap the twine/cooking string, giving it the shape of a cylinder.
Important 3. Only turn the meat with a spatula or tongs. In any case do not puncture at all stages of cooking.
4. Baking.
4.1. Roasting, if the meat you have roasted.
If you do not have the grills/pans that you can put then in the oven, then after frying put the meat on a baking tray or grill and bake on the basis that 1 kg of meat will require approximately 20-25 minutes at 160C. Meat clean in the already heated oven. Under the grate is necessary to substitute the pan, to then not have a long and painful clean the oven.
This balance temperature and time I had experienced way, but it REALLY depends on the oven and the meat. Probably will have 1-2 times to experiment with your oven to achieve the correct result.
My standard piece of meat 1.5 kg zapechetsya 35 minutes to medium rare.
Or I recommend to use a cooking thermometer for meat and steaks. With him the probability of error in cooking is reduced to zero. You need to stick a thermometer so that its end was in the center of a piece of meat and handed the temperature from there:)
Moreover, the thermometer you should be seen through the closed oven.
Temperature thermometer, which I take out meat – 60-62С.
4.2. Roasting, if the meat you are fried.
There are three ways how to cook it in this case (2 quick and 1 long):
4.2.1. Quick way 1.
Spread the meat on a baking tray or grill and bake on the basis that 1 kg of meat will take 17-20 minutes at 160C. Temperature thermometer, which I take out the meat in this case – about 55C.
Next, take out the meat and preheat the oven to 200-220S, then 7-10 minutes to clean the meat in the oven to obtain a fried crust. I do it on the grill mode.
Temperature thermometer, which I take out meat – 60-62С.
4.2.2. Quick method 2.
Either put the meat on a baking tray or grill and bake on the basis that 1 kg of meat will require 20-25 minutes at 160C. Temperature thermometer, which I take out meat – 60-62С.
Next, take out the meat and almost completely(!) it cool down (minimum 30 minutes). Then preheat the oven to 200-220 C, and for 10-15 minutes remove the meat in the oven to obtain a fried crust. Fully cooled the meat will not have time to heat up inside so the cooking of the medium turned into well done. That is, the temperature of the thermometer will retain their values – 60-62С.
4.2.3. A long way (my favorite, but there is no thermometer will not do).
The meat is wrapped in butcher paper, not foil, and it was in parchment. To it for a long time in the oven has dried and lost its juice, but not suffocated. Spread the meat on a baking sheet or the grill and baked at 80C-100C to a temperature of thermometer – 60-62С. A piece of 1.3 kg, which I usually buy, she’s in my oven for about 2.5 hours.
Next, take out the meat and almost completely(!) it cool on parchment paper (minimum 30 minutes). Then preheat the oven to 200-220 C, remove the parchment and once for 10-15 minutes remove the meat in the oven to obtain a fried crust. By analogy with predyduschim method.
5. After baking you need to let the meat “rest” for 10 minutes without cutting to the meat juice were distributed on the piece and does not leak when cutting.
6. Serve roast beef can as a separate dish with mustard or honey-mustard sauce. Or make him a delicious salad or bruschetta.