A simple piece of rare roast beef is a great centrepiece for any table. Two tips ensure success: bring the meat to room temperature before cooking it (about an hour out of the fridge depending on the weather) and rest it for at least as long as you cook it. I use Scotch fillet because it has a little more fat, which melts during the cooking leaving its flavour behind, but eye fillet works well too. For a quick and impressive lunch or dinner, serve this rare roast beef with Béarnaise sauce, Matt Moran’s Rough Mint Sauce (video below) or one of the other easy sauces, salads or side dishes listed at the bottom of the page. Use any leftovers to make delicious rare roast beef sandwiches! And in the glass? How about Soumah Cabernet Sauvignon, with its great savoury herbal notes..
Serves 2 (with leftovers for sandwiches)
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