When it comes to cooking roast beef, in my opinion, you shouldn’t be using a “calculator” – there really isn’t a formula. Therefore, I wouldn’t put a definite time slot per weight per oven temp.
Roasting Beef, as with all things cooking, come with experience – and plenty of it!
As per my last blog, what I advise is never to cook your roast beef on a high heat meaning short time in the oven. In other words, don’t rush it. Roasting at a low temperature yields you a superior result with:
- Less shrinkage (so you get more value for your purchase)
- More flavour, juiciness and tenderness
- More even doneness from the outside to the inside
- Easier to carve
With all this in mind estimated roasting time for a 1.5 -2kg cut, after a good blast of heat (to brown the exterior) will need 1.5 – 2 hours of cooking at approximately 120 degrees C to achieve a med -rare result (55 – 65 degrees C).
HERE IS THE EXCEPTION: A tender cut where the distance between the exterior and the centre of the meat is very small. An example of this is the tenderloin or, otherwise known as the eye fillet. This cut should be placed in the oven on a very high heat (180 – 200 degrees C) for a short period of time to reduce meat shrinkage. The idea is to achieve a well – browned flavoured exterior and a rare to med – rare tender interior. The tenderloin is extremely thin and tender so this kind of roasting is perfect for this cut.
Roasting time for this cut: First sear the meat on the stove top then place it in the oven at 180 -200 degrees C for approximately 10 – 15 minutes to achieve a med – rare result.
How to test that you have achieved your desired temperature range in the meat (in this case med – rare @ 55 -65 degrees C?
Use a digital thermometer. It is the most accurate means.
I know that this is a very bold statement. Red meat is expensive as we prefer certainty with weight and cooking time. However the truth is two cuts at the same weight, with different distances between the exterior part of the meat and the centre will require different cooking times. As a general rule, the larger the distance between the exterior of the meat and the centre the lower the heat – therefore the longer it takes to cook. This method achieves a restaurant – quality result.
Your Meat Mate explains this and a whole lot more!