1200 g of sirloin for roast beef
Rosemary as required
Salt as required
Pepper as required
Extra virgin olive oil as required
Total weight: 1200 g
Trim all the excess fat from the meat and tie it up tightly.
Season with salt, pepper and oil, massaging in for 2 minutes.
Add the chopped rosemary and massage in for another 2 minutes.
Cover with cling film and leave to rest for 30 minutes, so the meat absorbs all the flavours before cooking.
Select the "roast beef" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
Serve hot or cold, as you prefer.
This recipe will take the core temperature of the beef to 55 degrees, for medium cooking.
If you prefer your meat rare, I advise removing it from the oven after 37 minutes.
When you take it out of the oven, remove it from the roasting tray straight away and let it release its juices.
If you like the flavour of cooking juices, mix the juice with a little oil and use it as a dressing.
For the ultimate roast beef, before cooking in the oven brown the joint quickly in a non-stick pan, which will seal in all the flavour for superb results.