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Method
- Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
- Preheat your oven to 200°C for fan assisted or 215°C for ovens without a fan.
- Choose a small, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
- Season with good quality fine sea salt just prior to cooking.
- Next, take a frying pan and bring to a high heat, then colour the mini joints on all sides before transferring to your roasting tray.
- Place the beef fat side up onto the tray.
- Place in the centre of the oven and roast for 10 to 12 minutes reaching a core temperature of 56°C for a medium rare roast. The joint will continue to cook once removed from the oven, reaching a core temperature of 58ºC.
- Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 10 minutes before carving.
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