Roast Beef
Try to get Sirloin on the bone
Preheat the oven at 475 F or 245 C (225 C fan)
Rub the fat-surface with a mixture of flour and mustard, and sprinkle with freshly milled pepper (but no salt because this encourages the juices to escape).
Roast for 20 min, then lower the heat to 375 F, 190 C, 170 C fan, and cook for:
- 15 min per 450 g
-plus 15 extra min for medium rare
-plus 30 extra min for well-done.
Baste the meat with the pan juices from time to time during the cooking.
Remove from heat. Then it is important to rest the meat for about 30 min before carving.
