betty's roast beef

RecipesandSmallTalk avatar
By Betty Bramanis
from Sydney

A flavourful and tender roasted beef. The "crust" adds flavour and seals in juices. This makes enough for dinner and sandwiches. Roast beef cooking - after the hot stage to sear the beef (done in the oven). Bake 15 minutes for EVERY pound for rare. Add another 15 for medium rare and another 15 for medium. Don't cook beyond medium as the beef may dry out and become tough. PREP time is resting beef to room temp. time.

serves 8 - 10
prep time 2 Hr
cook time 1 Hr 15 Min
method Bake

Ingredients For betty's roast beef

  • 4 1/2 lb
    beef for roasting (2 kilos) - can use bigger or smaller using the tip for cooking found in the description.
  • 3 Tbsp
    butter, softened
  • 2 Tbsp
    flour
  • 1 Tbsp
    french onion soup mix
  • 2 - 3
    onions, red or yellow

How To Make betty's roast beef

  • 1
    Remove beef from fridge 2 - 3 hours before cooking. It needs to be just below room temp. Do NOT cook your beef from cold!
  • 2
    Heat your oven to 480oF/250oC. Cut the onions in half and throw away the skins (you should have two flat halves) and lay on the base of your baking tray. Place the beef on top.
  • 3
    Combine the butter, flour and soup mix in a bowl, mix with a spoon to create a paste. Smear paste all over the beef (not the base as it is sitting on onions), using your fingers it is easiest. This part is tricky.
  • 4
    Bake in the preheated HOT oven and cook for 25 minutes. Reduce heat to 300oF/150oC for 1 hour for rare OR 75 minutes for medium rare.
  • 5
    Remove from oven and cover with foil. Rest for 15 - 30 minutes. Slice. Onions - I mince mine and add to the gravy.
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