Perfect for a midweek dinner.
Take the beef out of the fridge 30 mns before cooking to allow it to come to room temperature.
Sprinkle over the S&P and rub it in
Mix the honey and mustard and coat the beef with it
Place the veg and garlic on a roasting tray in the oven and place the beef on a rack on top.
Drizzle over the oil.
Place the extender ring on top.
Cook at 225°for 20mns, turn over and repeat, turn over again till the fat side is on top and sprinkle with the flour and cook for a further 20mns.
If you dont have the extender ring then turn your oven down to 180°after the 1st 20 mns
For rare beef- 20mns per lbs +20mns resting
For med beef -25mns per lbs+25mns resting
For well done-30mns per lb+30mns resting.
Remove from the oven and allow the beef to rest for 20-30 mns before carving
Use the juices to make a proper gravy by adding some flour and red wine if desired and whisking till smooth.
Serve with roast potatoes,mash,Yorkshire pudding and veg
Ingredients
Directions
Take the beef out of the fridge 30 mns before cooking to allow it to come to room temperature.
Sprinkle over the S&P and rub it in
Mix the honey and mustard and coat the beef with it
Place the veg and garlic on a roasting tray in the oven and place the beef on a rack on top.
Drizzle over the oil.
Place the extender ring on top.
Cook at 225°for 20mns, turn over and repeat, turn over again till the fat side is on top and sprinkle with the flour and cook for a further 20mns.
If you dont have the extender ring then turn your oven down to 180°after the 1st 20 mns
For rare beef- 20mns per lbs +20mns resting
For med beef -25mns per lbs+25mns resting
For well done-30mns per lb+30mns resting.
Remove from the oven and allow the beef to rest for 20-30 mns before carving
Use the juices to make a proper gravy by adding some flour and red wine if desired and whisking till smooth.
Serve with roast potatoes,mash,Yorkshire pudding and veg