I don't often (rarely??!) post blogs featuring meat as the main photo (in deference to my vegetarian friends...) but this piece of beef was simply gorgeous! Once again, I got this from the Farm Outlet in Lensfield Road here in Cambridge and I used Hugh Fearnley-Whittingstall's technique from his book, Meat, and was really pleased with the result.
In brief, for a one kilo piece of beef, the method calls for a 30 minute 'sizzle' at 220 ˚C, followed by 20 minutes at 160 ˚C (10 min per 500 grams) and finished with a 20 minute rest period. The result is a beautifuly cooked piece of beef that's evenly rare throughout and very juicy indeed.
Steve made some very good roast potatoes - in the skin - which he flavoured with rosemary, garlic and olive oil. These complemented the beef very well. Instead of a cooked vegetable we had a salad with a home-made garlic cream dressing.
Simple fare and very satisfying, too.
Simple is good.