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?
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
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.
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.