• Steps 1
• 60 Mins

Take the roast out well in advance of cooking, preferably allowing it to reach room temperature, ideally at least 1 hour beforehand. Pat the surface dry and season the roast generously with salt and pepper, allowing the spices to permeate the meat before cooking.

Frenchwoman Salt Black pepper, freshly ground

• Steps 2
• 8 Mins

Preheat the oven to 257 degrees F and also heat a frying pan over medium-high heat. Brown the roast all around with butter in the frying pan. Transfer it to an oven-safe dish that can collect the pan juices. Place it in the oven.

Butter

• Steps 3
• 110 Mins

Cook the roast in the oven for about 1.5-2 hours, aiming for an internal temperature of approximately 50 degrees Celsius for rare meat, 55 degrees Celsius for medium, and 60 degrees Celsius for well-done. Remember that the internal temperature will increase a few degrees after you remove the roast beef from the oven. Smaller roast beef cuts will cook faster than larger ones; the basic cooking time is for a roast beef of about 1.2 kg.

• Steps 4
• 8 Mins

Remove the meat and let it rest under aluminum foil for about 5-10 minutes before slicing. Remember to save the pan juices if you are making a sauce.

• Steps 5
• 2 Mins

Slice the roast beef thinly and serve either warm or cold.