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?

[Tilly2]

You making smoked meat sandwiches, sloopy?

[cupid04]

I would have sliced it and had steak, mushrooms and onions all week!

[cupid04]

and chips.^^

[mrs_overall]

You never said it was triangular!
I cannot be held responsible for it being medium at one end.

[humbersloop]

nope tills, just a grubby cooker x

[jamesnan]

My husband says you should have cooked it in the garden, a la Ray Mears, there would not have been any smell or smoke in the kitchen then, and you could have melted the snow at the same time.

[Tilly2]

Mrs_o what would your revised method have been, had you known it was triangular?

[humbersloop]

have a look here tilly, might be helpful

http://www.donaldrussell.com/videos

[mrs_overall]

I would possibly have covered the thin end in foil for half the cooking time and possibly reduced the cooking time to 10 mins per lb plus 10 mins.
I would really have to see the joint to decide

[Tilly2]

Well, all's well that ends triangularly, mrs-0. It was lovely and will be tomorrow and tomorrow.