There is nothing better than a succulent beef roast. This recipe is for a boneless roast, cooking times may vary and should be treated as a guidelines, as all ovens are different.
1 large handful fresh thyme
4 garlic cloves, crushed
Higher grade or free-range beef (I usually use sirloin), room temperature
Preheat the oven to 180 °C.
Place a griddle pan or frying pan on high heat on the stove.
Using a paper towel get rid of any excess moisture on the meat, cover with a generous amount of sea salt, black pepper and olive oil. Once the pan is piping on, sear skin side down until crispy, flip the meat over until all sides are sealed, this should take about 15 minutes.
While the meat is sealing, wash the thyme under boiling water and roughly chop, crush the garlic and place in a mortar and pestle, bash until a rough paste is formed. Cover the top of the roast with the herbs.
Place a bunch of chopped onions and carrots at the bottom of an oven tray and place the meat on top, this will add the best flavour to your gravy.
For rare- medium rare: 10-12 minutes per 500g
For medium: 13-15 minutes per 500g
For well done: 17-20 minutes per 500g
Once the meat has cooked, cover in tinfoil and rest for half the cooking time.